UC-NRLF 


$B    lb    2b7 


FIELD  SERVICE 


By  CAPT,  JAS.  A.  MOSS 

24th  U.S.  INFANTSr 


LIBRARY 

OF  THE 

University  of  California. 


Class 


Digitized  by  the  Internet  Archive 

in  2007  with  funding  from 

IVIicrosoft  Corporation 


http://www.archive.org/details/fieldserviceOOmossrich 


Field  Service 


By 

CAPT.  JAS.  A.  MOSS 

24th   U.   S.  Infantry 


SECOND   EDITION 

{Revised  and  Enlarged) 


PRIN TSlD  li^AkCH,  is^l^ 


SALES  AGENTS: 

The  U.  S.   Infantry  Association,   Washington,   D.  C. 

The  U.    S.  Cavalry  Association,   Fort   Leavenworth,   Kans. 

The   Post   Exchange,   Fort  Wm.  McKinley,   P.   L 


Price  $1.25,    Postpaid 


^^1 


PRESS   OF 
lANTA    PUBUISHING    CO 
MENASHA,    WIS 


Copyright  jgi2,  by  /as.  A.  Moss. 


TABLE  OF  CONTENTS. 

CHAPTER  I 

EQUIPMENT  AND  PERSONAL  EFFECTS  OF  OFFICERS 

General  Considerations — General  Rules  and  Principles — Normal  Division  of  an 
Officers'  Field  Equipment — Articles  Carried  on  Person — Articles  Carried  in  Bedding 
Roll — ^Articles  Carried  in  Clothing  Roll — Articles  Carried  Separately — ^Transportation  of 
Field  Allowance  of  Baggage  as  Excess  Baggage. 

CHAPTER  II 

EQUIPMENT  AND  PERSONAL  EFFECTS  OF  ENLISTED  MEN 

Clothing — ^Arms  and  Equipment — Rations — ^Intrenching  Tools. 
CHAPTER  III 

A  COMPANY   TAKING  THE   FIELD 

Personal  Equipment  of  the  Enlisted  Men — Field  Quartermaster  and  Commissary 
Tentage — Rations — Forage — Ammunition — Medicines     for    Animals — Equipage — Field 
Desk  and  Contents — Medicines  for  Men — Maps — Disposal  of  Sick  and  Prisoners — Offi- 
cers' Mess — Officers'  Mess  Chest — Special  Field  Return — Care  of  Property  Left  Behind. 

CHAPTER  IV 

LOADING  WAGONS 

General  Principles — Location  of  Various  Articles. 
CHAPTER  V 

TRANSPORTATION  AND  CARING  FOR  MEANS  OF  TRANS- 
PORTATION 

Wagon  Transportation — Railroad  Transportation — Preparation  of  Cars — Loading 
and  Entraining — Conduct  of  the  Troops — Detraining  and  Unloading — Loading  Animals 
on  Cars — Loading  Ambulances  on  Cars — Loading  Wagons  on  Cars — Loading  property 
in  Cars — ^Parking  Trains — Care  of  Animals,  Wagons,  and  Harness  in  the  Field. 

CHAPTER  VI 
MARCHES 

Troops  on  the  March  Protected  by  Means  of  Advance  Guards,  Flanking  Parties 
and  Rear  Guards — General  Rules  for  the  Conduct  of  Marches. 

CHAPTER  VII 
CAMPING 

Forms  and  Dimensions  of  Camps — Contents  of  Shelter  Tent  Roll,  Pitching  Tents 
and  Inspection  of  Shelter  Tent  Camp — Camps  Protected  By  Means  of  Outposts — Loca- 
tion of  Camps — Making  Camp — Construction  of  Sinks,  Kitchens,  Kitchen  Pits,  Incine- 
ration Pits  and  Bunks — Wood — ^Water — Policing  of  Camp. 


236659 


CHAPTER  VIII 

CAMP  EXPEDIENTS 

How  to  Improvise  Lamps,  Candlesticks,  Knives,  Forks,  Spoons  and  Cups — How 
to  Fry  and  Boil  without  Utensils — How  to  Heat  a  Tent  without  a  Stove — How  to 
Sleep  warm,  etc. 

CHAPTER  IX 

INDIVIDUAL  COOKING 

How  To  Cook  With  Only  The  Mess  Kit— Recipes. 
CHAPTER  X 

FIELD  COOKING 

In  Permanent  Camp — In  Temporary  Camp — On  the  March — Sample  Bill  of 
Fare  for  Ten  Days — Field  Cooking  Expedients — Fireless  Cooker — Messing  on  Railroad 
Trains. 

CHAPTER  XI 

FIELD  BAKING  AND  FIELD  BAKERY  EQUIPMENT 

System  Used — Field  Baking  Expedients — Preparation  and  Preservation  of  Yeasts. 

CHAPTER  XII 
CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  THE  SICK  AND 

INJURED 

These  subjects  are  covered  in  a  simple  and  exhaustive  manner. 

CHAPTER  XIII 
RIFLE  TRENCHES 

Their  Construction  and  Use — Obstacles. 

CHAPTER  XIV 
MISCELLANEOUS 

Weights  of  Articles  usually  Taken  into  the  Field — Weights,  Dimensions  and 
Capacities  of  Tents — Heating  Tents — Weights  of  Rations — Capacities  of  Wagons  and 
Pack  Animals — Dimensions  and  Capacities  of  Railroad  Cars — ^Allowance  of  Water — Ra- 
tion of  Forage. 


INDEX 


A 

Acetylene    lamp     6 

Acre,  size  of    58 

Allowance  of — 

Tentage  and  baggage    12 

Water   151 

Ambulances,  loading  of,  on  cars  45 

Ammunition — 

Enlisted  men    20 

Officers    4 

Animals — 

Care   of    48 

Loading  of,  on  cars   41  &  44 

Pack   150 

Arms  and  equipments — 

Enlisted   men    20 

Officers    : 4  &  13 

Articles  of  War 53 

Ax 56 

B 

Baggage- 
Field  allowance  of )         j2 

Transportation  of  excess  (  * " 

Baking,    field    108 

Basin   6 

Bath  tub   6 

Bedding  roll — 

Articles  to  be  carried  in 5 

Obtainable  from  Q.   M.   D...     3 

Bill  of  fare  for  ten  days    91 

Bite  of  animals,  treatment  for..  125 

Blankets 5 

Blanks  to  be  taken  in  field — 

Commissary    27 

Company    ,  .   29 

Quartermaster 26 

Bleeding,  how  checked 125 

Bread,  field   106 

Bruises,  how  treated 126 

Bucket    6 

Bunks,  field,  construction  of  . .  67 
Burning  clothes,  how  to  handle.  127 
Burns,  treatment  of   126 

C 

Cage,   swinging    84 

Camps — 

Forms  and  dimensions    55 

How  to  make    62 

How  to  police   68 

Shelter   59 

Camp  expedients   69 

Camp  kitchens   64  &  94 

Camp  chairs  and  tables   11 

Candlestick    8 

Canteen — 

Cost  4 

How  carried   16 

Care  of — 

Animals    48 

Feet    123 

Harness    50 

Health 119 

Wagons    49 


Cars,    capacity  of    ISO 

Chairs,   camp    11 

Chigers     127 

Chills 128 

Choking , 127 

Cleaning  harness   50 

Clothes   hanger    6 

Clothing  roll — 

Articles  to  be  carried  in....     7 

Illustration 9 

Obtainable  from  Q.  M.  D 3 

Coffee,  liquid    26 

Colds   128 

Company  taking  field    25 

Compass — 

By  whom  carried,  Note  2. . . .    13  &  14 

Kind  and  price 3 

Cooking — 

Field 83 

Individual    76 

Cooking  expedients 94 

Cooling   water    72  &  95 

Constipation    128 

Convulsions    128 

Cot    6 

Cramps    128 

D 

Dental  surgeons  not  required  to 
have      pistol,       ammunition, 

compass  and  field  glass 14 

Detraining 43 

Diarrhoea    128 

Dislocation    128 

Dispatch    cases    5 

Drowning  129 

Drunkenness    130 

E 

Ear,    foreign   body   in    130 

Earache    131 

Enlisted  men — 

Arms  and  equipment   20 

Service    uniform    24 

Entraining 40 

Expedients — 

Camp      69 

Cooking     94 

Field  baking 112 

Equipment — 

Enlisted  men    20 

Officers 1  &  13 

Eyes,  inflamed   131 

Eye,  foreign  body  in 131 

F 

Fainting    129 

Famishing   132 

Fatigue,  excessive 132 

Feet,   care  of    123 

Feet,   how   to   keep   warm, 

(top  page)   72 

Fever    132 

Field  allowance  of  tentage  and 
baggage    12 


INDEX 


Field  baking 108 

Field  baking  expedients    112 

Field   bread    106 

Field  cooking 83 

Field  cooking  expedients    94 

Field  desk 29 

Field  fortifications    140 

Field  glasses — 

By  whom  carried.  Note  2 13  &  14 

Cost  and  kind 3 

How  carried 16 

Field  kit — 

Cavalry   22 

Infantry 20 

Field  mess  chest   85 

Field  ovens 96,  108,  115,  111  &  113 

Field  ranges   90 

Field  Quartermaster  &  Commis- 
sary    25 

Filters     67  &  97 

Fireless    cookers    98 

First   aid  packet    4  &  16 

First  aid  to  sick  and  injured..  124 

Folding    chairs    152  &  153 

Folding  lantern   6 

Folding    table    152  &  153 

Forage,  ration  of   151 

Fork- 
Cost    4 

How  carried   18 

Fortifications    140 

Freezing     132 

Fuel,  daily  allowance  of 25 

H 

Harness,  care  of SO 

Hatchet    6 

Haversack — 

Cost    ...., 4 

How  carried 16 

Health,  care  of   119 

Horse  equipments 4 

Housewife   8 


Ice  box,  improvised  85 

Identification   tag — 

Cost  4 

How  worn 16 

Improvised  field  ovens 96 

Improvised  ice  box 86 

Incineration  pits   65 

Incinerator    87 

Individual  cooking   76 

Insect   stings    132 

Insignia  on — 

Collar  of  shirt   17 

Shoulder  loop 17 

Sweater    18 

Intrenchments    . . ., 140 

Intrenching  tools    21 

Ivy  poison  132 


Kitchens,  camp   64 

Kitchen   cars    26  &  102 

Kitchen  pits   65 


Knife,  eating — 

Cost 4 

How    carried    18 

Knife,    pocket     4 


Lamp,  acetylene    6 

Lantern,   folding    6 

Lightning,  struck  by   133 

Liquid    coflfee     26 

Loading — 

Ambulances  on  cars  45 

Animals  on  cars    44 

Cars    40 

Property  in  cars   46 

Wagons    36 

Wagons  on  cars   . : 45 


Making  camp   62 

Map  case 4 

Map  of  country   4 

Marches     52 

Match  case   8 

Matches   6 

Means  of  transportation   39 

Meat  can — 

Cost  4 

How  carried  18 

Medical   officers   not   required  to 
have       pistol,       ammunition, 

compass   and  field  glass —  14 

Medicines     31 

Medicine  case 8 

Mess,   officers'    33 

Mess  chest,  field,  company   ...  85 

Mess  outfit   11 

Messing  on  railroad  trains 101 

Money 4 

Mosquito    bar    7 

N 

Nose,  foreign  body  in 133 

Nose  bleed   133 

Note  book 3 


Officers- 
Arms  and  equipments   1  &  13 

Mess   11  &33 

Oil  stove   11 

Outposts    61 

Ovens,  field 96,  111,   115,  108,  113 


Pack  animals   150 

Pack  transportation    89 

Packing  trains   47 

Pencils    3 

Piles    133 

Pintsch  gas  cooker 103 

Pistol- 
Cost  4 

How  carried 18 

Pit  for  slops 86 


INDEX 


Pits,  (kitchen  &  incineration)  . .   65 

Pocket  knife 4 

Poisons   133 

Poncho    7 

Poultices    134 

Property,  loading  of,  in  cars ...   46 

R 

Railroad  cars,  capacity  of 150 

Railroad    trains,    messing    on    .101 

Railroad  transportation 39 

Rations,  weights   of    150 

Rations  of  field  kit    20 

Ration  of  forage   151 

Recipes — 

Individual  cookery   78 

Yeast  116 

S 
Saber — 

Cost    4 

How  carried   18 

Saddle   4 

Salves 134 

Service  kit    21 

Service  uniform — 

Enlisted  men    24 

Officers    15 

Shelter  tent   camp    59 

Shock,    treatment    for    134 

Sinks,  construction  of 63 

Sleep,  how  to  sleep  warm 7 

Slicker    7 

Snake  bite 135 

Snow  or  sun  blindness   135 

Socks  (Dutch)   7 

Sore    throat    135 

Sprains    135 

Spoon — 

Cost    4 

How  carried    18 

Starving    132 

Stings  by  insects 132 

Stools,    camp    11 

Stove,  oil 11 

Stunning,  treatment  for    136 

Sun  dial 70 

Sunstroke   136 

Surplus  kit    21 

Sweater — . 

Excellent  to  sleep  in 7 


&71 


To  be  used  in  field  instead  of 

coat 19 

Swinging    cage     84 

T 
Table   camp    . . . .' 11 

Tent,  how  to  heat  without  stove  70 
Tentage,  field  allowance  of....  12 
Tents — weights,    dimensions    and 

capacity  of 149 

Thirst   136 

Tin  cup — 

Cost    4 

How    carried    19 

Toothache    136 

Transportation  and  caring  for 

means  of  transportation    . .   39 

Transportation,  pacK    89 

Traveling  by   rail    26 

Trench,   baking  in    114 

Trunk  locker    2 

U 

Uniform,  service — 

Enlisted  men   24 

Officers    15 

Unloading  cars    43 

W 

Wagons — 

Capacities  of 150 

Care  of 49 

Loading  of   36 

Loading  of,  on  cars   45 

Wagon  transportation    39 

Wall  pockets    8 

Warm,  how  to  sleep,  see  "Sweat- 
er,"          7  &  41 

Watch 4 

Water — 

Allowance   of    151 

Filtering  and  sterilizing   ....   67 

How  to  cool   72  &  95 

Weights  of — 

Articles  taken  into  field 147, 

Rations   150 

Tents    149 

Wind,  to  determine  direction  of  71 

Wood 67 

Wounds   136 

Y 
Yeast  recipes  116 


FIELD  SERVICE 


CHAPTER  I 

EQUIPMENT  AND  PERSONAL  EFFECTS  OF 
OFFICERS 

General  Considerations.  Just  what  and  how  much  should  be 
taken  into  the  field  in  the  way  of  equipment  and  personal  effects  de- 
pends upon  the  kind  and  amount  of  transportation  available,  the 
nature  and  probable  duration  of  service,  climatic  conditions  and  other 
considerations.  For  example,  if  in  permanent  or  temporary  camp, 
with  lots  of  transportation  available,  it  is  possible  to  have  camp  tables, 
camp  chairs,  oil  stoves,  cots  and  other  conveniences  that  would  be 
entirely  out  of  the  question  if  on  the  march,  with  limited  transpor- 
tation. 

General  Rules  and  Principles.  The  following  general  rules  and 
principles  are  basic  in  nature: 

1.  While,  on  the  one  hand,  one  should  not  take  into  the  field 
any  unnecessary  plunder,  he  should,  on  the  other  hand,  always  make 
himself  as  comfortable  as  possible,  thus  husbanding  his  nervous 
energy  and  physical  strength.  There  is  no  sense  in  a  man's  subjecting 
himself  to  personal  discomfort  that  can  be  avoided.  Experience  has 
shown  that  to  undergo  avoidable  hardships  does  not  enable  one  to 
stand  unavoidable  ones  any  better.  Always  make  yourself  as  comfort- 
able as  the  amount  of  transportation  available,  the  nature  of  the  ser- 
vice and  other  considerations,  will  permit,  making  use  of  various  camp 
expedients. 

2.  Never,  unless  absolutely  unavoidable,  should  you  get  sep- 
arated even  temporarily  from  your  field  equipment. 

3.  Every  officer  should  have  a  complete  field  equipment,  the 
articles  of  bedding  and  toilet  forming  a  permanent  part  thereof  and 
not  being  gathered  together  every  time  one  is  ordered  into  the  field. 
This  equipment  should  always  be  packed  and  ready  for  instant  use. 
Not  only  does  this  insure  the  certainty  of  the  officer  having  his  equip- 
ment complete  when  he  takes  the  field,  especially  if  ordered  out  un- 


2  CHAPTER  I 

expectedly,  but  it  also  enables  him  to  attend  better  to  other  matters 
that  always  require  attention  at  such  a  time.C) 

4.  Upon  returning  from  field  service,  the  equipment  should  al- 
ways be  given  a  thorough  overhauling,  being  cleaned  and  sunned,  the 
various  articles  being  checked  up  and  all  that  are  worn  or  exhausted 
replaced  at  once. 

(A  list  of  the  articles  belonging  in  the  bedding  roll  should  be 
pasted  in  some  appropriate  place  on  the  interior  of  the  roll.  The  same 
should  be  done  in  the  case  of  the  clothing  roll  and  the  trunk  locker, 
thus  facilitating  the  checking). 

Normal  Division  of  An  Officer's  Equipment.  In  campaigns,  an 
officer's  field  equipment  may  in  a  general  way  be  normally  divided  into 
five  parts:  1,  The  articles  carried  on  his  person;  2,  The  articles  carried 
in  his  bedding  roll;  3,  The  articles  carried  in  his  clothing  roll;  4,  His 
mess  outfit;    5,  The  articles  carried  separately. 

Under  existing  orders,  an  officer's  personal  baggage,  except  while 
actually  in  permanent  or  maneuver  camp,  must,  in  the  absence  of 
special  authority  to  increase  the  baggage  allowance,  be  carried  in  his 
bedding  and  clothing  rolls  and  must  be  limited  to  the  amount  stated  on 
page  12  C).  In  permanent  or  maneuver  camps,  an  officer's  personal 
baggage  may  be  kept  in  a  steamer  trunk  or  trunk  locker,  conforming  to 
this  description: 

3-ply  veneer  covered  with  vulcanized  fiber,  32  inches  by  19  inches 
by  13  inches  over  all.  Handles  to  be  of  leather,  and  all  hinges,  locks 
and  handles  to  be  as  flat  as  possible,  so  as  not  to  interfere  with  proper 
packing  in  wagons.  The  weight  when  packed  must  not  exceed  100 
lbs.  Any  suitable  equivalent,  such  as  a  telescope  or  leather  trunk, 
conforming  to  the  prescribed  dimensions  and  weight  and  free  from 
projecting  parts  is  authorized.     (G.  O.  201,  1905). 

OAll  officers  will  provide  themselves  with  the  uniforms,  arms  and  personal  and 
horse  equipments  pertaining  to  their  rank  and  duty  and  maintain  them  thoroughly  neat 
and  serviceable.  Commanding  officers  will  inspect  and  verify  the  arms,  service  uni- 
forms and  equipments  of  officers  and  enlisted  men  as  often  as  they  may  deem  necessary 
to  assure  themselves  that  all  members  of  their  commands  are  prepared  to  take  the 
field  upon   short  notice  fully   equipped  and  informed. — Uniform  Regulations,    1911. 

(2)  Neither  G.  O.  201,  '05,  prescribing  how  an  officer's  field  personal  baggage 
shall  be  packed,  nor  G.  O.  133,  '07,  prescribing  an  officer's  field  allowance  of  personal 
baggage,  makes  any  difference  between  service  in  camp  and  service  on  the  march. 
However,  Sec.  231,  Field  Service  Regulations,  prescribes  "whether  in  peace  or  war, 
without  special  orders  in  regard  to  baggage,  personal  baggage  carried  in  the  field  trains 
is  the  normal  allowance  and  will  consist  of  ******  2.  The  bedding  and 
clothing  rolls  of  officers."  From  this  it  is  inferred  that  the  use  of  the  locker  is  al- 
lowed only  in  permanent  or  maneuver  camp. 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF        3 
OFFICERS 

The  trunk  locker  issued  to  enlisted  men  conforms  substantially  to  the  prescribed 
box  and  its  use  is  authorized  by  officers  (Cir.  42,  1906).  It  may  be  purchased  from  the 
Quartermaster's  Department  for  $3.94.     It  weighs  about  thirty-one  pounds. 

The  bedding  and  clothing  rolls  adopted  by  the  War  Department  (Cir.  22,  1909) 
may  be  purchased  by  Regular  Army  officers  directly  from  the  Depot  Quartermaster, 
26th  Street  and  Gray's  Ferry  Road,  Philadelphia,  Pa.  Bedding  Roll,  $6.28;  Clothing 
Roll,  $3.12. 

Militia  officers  wishing  to  purchase  bedding  rolls,  clothing  rolls, 
trunk  lockers,  or  any  other  quartermaster  or  ordnance  articles,  must 
do  so  through  the  Adjutant  General  of  their  State,  who,  under  the 
provisions  of  Section  17  of  the  Militia  Law,  will  purchase  them  from 
the  War  Department  for  the  State  and  in  turn  sell  them  to  the  officer. 
If  in  a  hurry,  the  delivery  of  the  articles  may  be  expedited  by  request- 
ing the  Adjutant  General  of  the  State  to  wire  for  the  articles  and  re- 
quest shipment  to  the  officer  direct,  by  express. 

1.    ARTICLES  CARRIED  ON  THE  PERSON: 

(a)  Required  by  the  Uniform  Regulations. 

Personal  Equipment  (Dismounted  Officers): 

Compass.  See  page  156.  (Some  field  glass  cases  have  small 
compasses  on  the  top.  The  cases  of  the  Goerz  Army  Binocular  and 
of  the  field  glasses  Type  "A"  and  "B,"  purchasable  from  the  Signal 
Corps  are  of  this  type). 

Field  Glass.  (*)  (The  Special  Model  Goerz  Army  Binocular  of 
eight  power  magnification,  manufactured  by  the  C.  P.  Goerz  American 
Optical  Co.,  317  East  34th  St.,  New  York,  is  an  excellent  prismatic 
glass,  being  especially  constructed  for  hard  field  service.  The  great 
luminosity  of  this  glass  enables  one  to  see  in  the  early  morning  and  in 
the  evening  when  the  light  is  too  faint  to  use  the  ordinary  field  glass. 
Having  a  very  large  field,  it  is  easy  to  hold  steady.  Carrying  case 
thereto  is  fitted  with  a  compass). 

Note  Book. 

Pencils. 

(*) Field  glasses  can  be  purchased  from  the  Signal  Corps  at  these  prices:  Type 
"A,"  3}4  and  Sj4  power,  day  and  night,  $14.75;  "B,"  4}4  and  6j4  power,  day  and 
night,  $17.50:  Type  "C,"  lO-power  prism  glass  (Terlux),  $39.00;  Type  "D,^'  8-power 
prism  glass  (Busch)  $27.00.  Application  for  purchase  should  be  made  to  the  Chief 
Signal  Officer  of  the  Army,  Washington,  D.  C,  and  should  include  post  office  rrioney 
order  or  check  for  the  amount.  In  the  Philippines,  application  will  be  made  to  the 
Chief  Signal  Officer  of  the  Division. 

The  field  glasses  issued  to  organizations  are  not  for  the  personal  use  of  officers 
and  will  not  be  used  in  lieu  of  the  officer's  personal  field  glasses. — Uniform  Regulations. 


CHAPTER  I 


Watch  C). 


Canteen 

Fork 

Haversack 

Knife 

Meat  Can 

Spoon 

Tin  Cup 


i 


Arms: 


Pistol 

Ammunition 

Saber 


May  be  purchased  from  the  Ordnance  Depart- 
ment at  these  prices:  Canteen,  Inf.,  60  cents — Cav., 
75  cents;  fork,  5  cents;  haversack,  complete,  model 
1908,  $1.45;  knife,  12  cents;  meat  can,  tin,  30  cents 
— aluminum,  57  cents;  spoon,  4  cents;  cup,  tin,  14 
cents — aluminum  22  cents.  (Authority  for  pur- 
chase of  arms  by  officers,  from  Ordnance  Depart- 
ment contained  in  A.  R.  1542  and  1543). 

Officers  serving  with  troops  may  draw  the  ar- 
ticles just  enumerated  from  stores  belonging  to 
the  command  with  which  they  are  serving.  (A. 
R.  1544). 

May  be  purchased  from  the  Ordnance  Depart- 
ment at  these  prices;  Automatic  Pistol,  Cal.,  45, 
model  1911,  about  $14.75 — holster  for  same,  about 
$1.75— ammunition  $20.48  per  1000;  Saber,  $13.65— 
^    saber  belt  $3 — saber  knot  $2.50. 

An  officer  serving  with  troops  may  draw  a  pis- 
tol and  ammunition  from  the  stores  belonging  to 
the  command  with  which  he  is   serving.     (A.  R. 
^  1544). 
First  Aid  Packet. 

Identification  Tag.  (To  be  worn  whenever  equipped  for  field 
service.    Can  be  purchased  from  the  Q.  M.  Dept.,  for  1  ct.) 

(b)     Not  required   by  regulations,   but  should   be   carried. 
Map  of  country. 

Money.  (The  amoimt  depending  upon  circumstances.  If  you 
have  a  bank  account,  take  along  a  few  blank  checks.) 

Pocket  Knife.       (A  good  combination  Knife  is  recommended). 
Map  Case.     (See  page  158). 

FOR  MOUNTED  OFFICER: 
Required  by  the  Uniform  Regulations. 
Same  as  above,  except  leave  out  haversack  and  add — 
Horse  Equipments  : 

Saddle    (Complete,    McClellan    $22.40);    saddle    blanket    ($4.35); 

(^)A  small  watch,  worn  on  the  wrist  with  a  leather  bracelet,  is  recommended.  A 
good  leather  bracelet  can  be  purchased  from  almost  any  leather  or  military  dealer  for 
about  $2. 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF        5 
OFFICERS 

saddle  cloth  (without  insignia,  $4.60);  bridle,  double  ($9.70);  halter 
($3.70);  nose-bag  ($1.25);  saddle-bags  ($7.65);  lariat  and  strap  ($0.92); 
picket  pin  ($0.41);  currycomb,  ($0.30);  horse  brush  ($1.30);  surcingle 
($1.00);  horse  cover  ($5;  blanket  lined,  $10.10). 

Personal  Equipments  : 

Spurs  and  straps  ($1.80). 

The  articles  above  enumerated  can  be  purchased  from  the  Ord- 
nance Department  at  the  prices  stated. 

Officers  below  the  grade  of  major  required  to  be  mounted,  whether 
serving  with  troops  or  not,  will  be  furnished  with  horse  equipments 
by  the  Ordnance  Department  (A.  R.  1542). 

Officers  promoted  to  the  rank  of  major  may  retain  their  horse 
equipment  issued  to  them  under  A.  R.  1542,  pending  the  report  of  the 
Cavalry  Equipment  Board. 

Staff  officers  and  inspector-instructors  of  the  Organized  Militia, 
and  those  acting  as  such,  will,  when  the  nature  of  their  duty  requires 
it,  carry  a  dispatch  case  to  be  furnished  by  the  Ordnance  Department. 
Dispatch  cases  will  be  furnished  inspector-instructors  on  requisition 
and  will  be  accounted  for  as  other  articles  of  ordnance  property  that 
are  supplied  to  those  officers;  thej'^  will  be  furnished  other  officers  on 
memorandum  receipt. 

(Note:  The  dispatch  may  be  purchased  frgm  the  Ordnance 
department  for  $6.20). 

Medical  officers  will  not  be  required  to  provide  themselves  with 
field  glasses,  pistol,  or  ammunition. 

Mounted  chaplains  will  be  equipped  as  staff  officers,  but  without 
arms. 

2.    ARTICLES  CARRIED  IN  THE  BEDDING  ROLL. 

(Roll  to  be  plainly  marked  with  name,  rank  and  regiment  of  owner) 
Blankets.     (Required  by  the  Uniform  Regulations).    Suggestion: 
Two  olive  drab  blankets  (can  be  gotten  from  the  Q.  M.  D.  at  $4.29 
for  heavy  weight  and  about  $2.80  for  light  weight),  or  one  blanket 
and  one  comforter. 

The  list  that  follows  is  given  as  an  aide-memoire,  the  articles  to  be 
taken  along  depending  upon  personal  taste  and  various  conditions. 
It  is  not  expected  that  any  officer  would,  even  under  the  most  favor- 


6  CHAPTER  I 

able  conditions,  equip  himself  with  all  the  articles  named,  but  the  list 
is  given  as  a  guide  for  all  tastes  and  conditions. 

Bath  tub,  rubber  or  canvas.  (Not  necessary  at  camps  where 
there  are  shower  baths).    See  page  154. 

Basin,  tin,  canvas  or  rubber, — preferably  canvas  or  rubber.  See 
page  155.  (A  canvas  basin  can  be  gotten  from  the  Depot  Quartermas- 
ter, Philadelphia,  Pa.,  for  30  cts.). 

Boots,  rubber.  (A  light  pair  that  can  be  easily  rolled  up  in 
bedding  roll). 

Bucket,  rubber  or  canvas.  (Not  necessary  if  G.  I.  buckets  are 
obtainable  in  camp).  See  page  155.  (A  canvas  bucket  can  be  gotten 
from  the  Depot  Quartermaster,  Philadelphia,  Pa.,  for  $1.15). 

Chocolate.  (Because  of  its  great  nutritive  power  it  is  an  excellent 
thing  to  take  into  the  field). 

Clothes  hanger,  which  can  be  attached  to  tent  pole.    See  page  161. 

Cot.  (A  Gold  Medal  cot  can  be  purchased  from  the  Depot  Q.  M., 
at  Philadelphia,  Pa.,  or  St.  Louis,  Mo.,  for  $2.62.  On  account  of  its 
weight,  21  lbs.,  this  cot  is  necessarily  excluded  from  the  equipment  of  a 
junior  officer,  if  the  prescribed  normal  campaign  allowance  of  baggage 
is  adhered  to.  When  folded  the  cot  is  39  inches  long.  See  page  157. 
The  Steinfield  Telescope  Cot  Bed  is  well  spoken  of  by  some  officers. 
Manufactured  by  Steinfield  Bros.,  620  Broadway,  New  York.  Price, 
$3.00,  Weight,  15  lbs.,  Length  when  folded,  34  inches.     See  page  157. 

Emergency  Ration.  (It  is  a  good  plan  always  to  have  in  your  kit 
one  emergency  ration). 

Hatchet.  (A  small  camp  hatchet  is  very  convenient.  The  Mar- 
ble Safety  Pocket  Ax,  price,  $1.50,  is  recommended.     See  page  160). 

Lamp,  acetylene.  (A  small  acetylene  lamp  is  a  great  convenience 
in  camp.  The  Columbia  Watchman's  Lamp  [Pinkerton  Model],  man- 
ufactured by  the  Hine-Watt  Mfg.  Co.,  16  East  Randolph  St.,  Chicago, 
III,  is  recommended.  Price,  $3.50  with  dark  lantern  shutter,  $4.50. 
See  page  159). 

Lantern,  folding.  (Very  Convenient.  Not  necessary  if  one  has 
an  acetylene  lamp.    See  page  159. 

Matting  or  canvas.  (A  piece  about  3x6  feet.  A  great  con- 
venience to  have  on  the  ground  beside  the  cot). 

Mattress.  (A  light  mattress.  It  is  understood  that  the  Infantry 
Equipment  Board  has  suggested  a  sleeping  pad  75  inches  long,  28 
inches  wide  and  1  inch  thick). 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF        7 
OFFICERS 

Mosquito  bar  or  head  net.  (Should  by  all  means  be  taken  along 
if  there  is  any  probability  of  mosquitoes.    See  page  157). 

Nails.     (A  few  nails  are  often  useful). 

Nightcap.    See  "Sweater." 

Overcoat.  (If  one  has  a  slicker  and  a  sweater,  an  overcoat  is 
hardly  necessary). 

Overshoes,  rubber. 

Pillow. 

Pillow  case,  colored. 

Poncho — for  dismounted  officers.     (May  be  purchased  from  the 
Philadelphia  Q.  M.  Depot  for  $4.58.    The  new  model  will  be  ready  the 
latter  part  of  1911). 
•    Reading  material. 

Rope.  (About  12  feet  of  ^  inch  rope  to  be  tied  lengthwise  of 
tent,  about  a  foot  below  the  ridge  pole,  on  which  to  hang  clothes). 

Shoes.     (One  extra  pair). 

Shoe  laces.     (A  couple  of  extra  pair). 

Slicker — for  mounted  officer.  (May  be  purchased  from  the  Phil- 
adelphia Q.  M.  Depot,  for  $4.56.  The  new  model  will  be  ready  the  lat- 
ter part  of  1911). 

Slippers.     (A  great  convenience  and  comfort  in  camp). 

Socks.  ("Dutch"  or  other  heavy  woolen.  Can  be  obtained  for 
$1.50.     Read  remark  after  "Sweater"). 

Sweater.  (In  cold  weather,  it  is  most  important  both  for  com- 
fort and  health  that  the  extremities  be  kept  warm  at  night.  A  sweater 
with  high  rolling  collar,  a  pair  of  heavy  woolen  socks  and  a  woolen 
knitted  nightcap,  are  excellent  for  this  purpose,  being  the  equivalent 
of  two  or  three  blankets). 

Tobacco. 

Twine.     (A  small  ball  of  good  strong  twine  is  often  useful). 

3.    ARTICLES  TO  BE  CARRIED  IN  THE  CLOTHING  ROLL. 

(Roll  to  be  plainly  marked  with  name,  rank,  and  regiment  of  owner.) 

The  list  that  follows  is  given  as  an  aide-memoire,  the  articles  to  be 
taken  along  depending  upon  personal  taste  and  various  conditions. 
It  is  not  expected  that  any  officer  would,  even  under  the  most  favor- 
able conditions,  equip  himself  with  all  the  articles  named,  but  the  list 
is  given  as  a  guide  to  persons  of  different  tastes. 


8  CHAPTER  I 

Breeches.     1  extra  pair. 

Candles.      (Lantern   candles   from   the    Subsistence    Department. 
Not  necessary,  if  one  has  an  acetylene  lamp). 
Candlestick.     (See  page  157). 
Cards,  playing. 
Coat.     1  extra. 

Cold  cream.    (If  winter,  fine  for  chapped  lips,  etc.) 
Comb  and  brush. 


Officer's  Clothing  Roll  Ready  For  Transportation  As  A  Handbag 
Or  In  The  Bedding  Roll. 

Diary.  (Some  officers  make  it  a  rule  always  to  keep  a  diary  while 
in  the  field.  It  is  very  convenient  to  refer  to  afterwards  as  to  the 
dates  of  various  happenings). 

Drawers. 

Handkerchiefs. 

Housewife.  (Obtainable  from  the  Subsistence  Department  for 
38  cents.  Contains  scissors,  safety  pins,  needles,  pins,  thread  and 
buttons.    See  page  162). 

Leggins,  1  extra  pair. 

Listerine. 

Matches. 

Match  case,  waterproof.    See  page  156. 

Medicine.  (A  pocket  medicine  case  containing  the  usual  remedies 
for  constipation,  cramps,  diarrhoea,  etc.  Can  be  obtained  from  almost 
any  large  drug  store.  In  the  absence  of  such  a  case,  take  along  a  bot- 
tle of  sal  hepatica  or  a  box  of  Cascarets,  for  constipation;  a  bottle  of 
Squibb's  Mixture  for  cramps;  opium  pills  for  diarrhoea;  a  bottle  of 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF        9 
OFFICERS 


"^"^SSeS" 


Officer's  Clothing  Roll  Hung  on  Tent  Pole,  Affording  Ready 
Access  to  Articles  It  Contains. 


10  CHAPTER  I 

bromo-seltzer  for  nervous  headaches.     Take  along  by  all  means  a  roll 
of  zinc  oxide  plaster  for  abraisons,  cuts,  blisters,  etc.;  also  a  roll  of 
sterilized  guaze  dressing.     Sodium  hyposulphate-"Hypo"  is   excellent 
for  chigers.     Bacon  fat  is  also  good  for  this  purpose,   also  tobacco 
juice;  salt  water  and  kerosene  may  be  used.     Take  along  a  bottle  of 
"Camphenol,"  an  excellent  antiseptic — fine  for  sore  throat). 
Mirror,  hand. 
Pajamas,  or  night  shirt. 
Razor. 
Razor  strop. 

Safety  pins,  large.     (In  addition  to  those  in  housewife.     Large 
safety  pins  are  exceptionally  useful  in  camp). 
Scissors. 

Shaving,  soap,  stick.     (Or  shaving  cream  or  shaving  powder). 
Shaving  brush. 
Shirt,  olive-drab.     1  extra. 
Soap,  laundry. 
Soap,  toilet. 
Soap  box. 
Socks. 

Sponge.      (To  be  carried  in  oil  silk  bag.     Wash  rags  are  pre- 
ferred by  some). 

f  Blotter, 
Envelopes,  official  and  plain. 
Fountain  pen. 

Ink.      (Waterman's    Ideal    Ink,    put   up    in   wooden 
tube  with  screw  top,  is  most  convenient  for  field 
use.    Price,  25  cents). 
Pad,  scratch 
Paper. 
Pencils,    indelible;    pencil    with    one    end    red    and 

other  end  blue. 
Shipping  tags. 
,  Stamps  or  stamped  envelopes. 
Talcum  powder.     (Also  good  for  sore  feet). 

Thermos  bottle.     (Convenient  for  carrying  cold  and  hot  bever- 
ages). 


Stationery. 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF       11 
OFFICERS 

Toilet  case.  (Leather  or  cloth.  Very  convenient  for  carrying 
and  keeping  together  the  hair  brush,  comb,  tooth  powder  and  other 
toilet  articles). 

Toilet  paper. 

Tooth  Brush. 

Tooth  powder  or  paste. 

Towels,  bath. 

Towels,  hand. 

Undershirts. 

Wall  Pockets.  (Made  of  cloth,  with  pockets  for  towels,  handker- 
chiefs and  other  articles.  Convenient  to  hang  on  wall  of  tent  or  sus- 
pend from  rope  extending  between  upright  poles.    See  page  162). 

Whisk  broom. 

Whiskey  or  brandy  (if  desired). 

The  clothing  roll  may  be  carried  in  the  bedding  roll  or  separately. 
Should  the  transportation  be  so  limited  as  to  prohibit  the  use  of  the 
bedding  roll,  a  blanket  or  two,  with  the  necessary  clothing  and  toilet 
articles  may  be  packed  in  the  clothing  roll,  and  the  bedding  roll  with 
the  surplus  articles  left  behind. 

4.    THE  MESS  OUTFIT. 

What  and  how  much  to  be  taken  along  as  a  mess  outfit  depends 
upon  so  many  different  conditions  that  it  is  almost  impossible  to  give 
lists  covering  all  cases.  For  instance,  if  an  officer  intends  to  mess 
with  the  company,  having  his  meals  cooked  in  the  company  kitchen 
and  served  with  a  few  extras  in  his  tent,  his  mess  outfit  would  be  very 
different  from  what  it  would  be  if  he  were  going  to  run  a  mess  of  his 
own.    See  "Officers'  Mess,"  page  33. 

5.    ARTICLES    CARRIED    SEPARATELY. 

Table 


^,    .  \    See  pages  152  and  153. 

Chairs  ( 


Oil  Stove.  (Can  be  purchased  from  the  Jeffersonville  Depot, 
Indiana,  for  $3.70). 

Every  article  should  be  plainly  marked  with  name,  rank  and  regi- 
ment of  owner. 

The  regular  folding  camp  tables  and  chairs  may  be  carried  in  the 
bedding  roll. 


12 


CHAPTER  I 


FIELD    ALLOWANCE    OF    TENTAGE    AND    BAGGAGE. 
(Par.  231,  Field  Service  Regulations). 


When  carried  in  field 
trains  (a)  and  no  allow- 
ance is  specified  in  orders 
(normal  campaign  allow- 
ance) 


In   permanent   or  man- 
euver camps. 


Wall  tents, 
quarters, 
and  offices 


Personal 
baggage 


Wall  tent, 

quarters, 

offices 


Personal 
baggage 


Colonel    

Lieut.  Colonel,  Major   

Captain 

Lieutenant   

For  every  3  company  oflfcers 
or  fraction  thereof   

For  every  2  staff  officers  or 
fraction  thereof,  below  grade 
of  major   

For  each  authorized  headquar- 
ters mess. 

Battalion    

Regiment 


300 

200 

100 

75 


300 
350 


2 
2 
1 
l(for2) 


400 
400 
200 
150 


350 
400 


(o)  In  campaign  this  allowance  may  be  increased  only  by  the  general  command- 
ing in  the  field;  in  time  of  peace,  by  the  officer  ordering  the  troops  into  the  field,  but 
in  no  case  will  the  allowance  authorized  for  permanent  camps,  as  published  in  War 
Department  orders,  be  exceeded. 

Transportation  of  Field  Allowance  as  Excess  Baggage.  In  case 
of  field  service,  an  officer  may,  under  the  provisions  of  A.  R.  1138, 
have  the  Quartermaster's  Department  transport  his  field  allowance 
as  excess  baggage  upon  certification  that  it  is  necessary  for  his  field 
allowance  of  baggage  to  accompany  him  in  addition  to  the  amount 
carried  by  his  ticket. 

Form  of  Certificate. 
(To  be  furnished  the  Quartermaster). 

Madison  Barracks,  N.  Y. 
January  1,  1911. 
I  certify  that  it  is  necessary  for  my  field  allowance  of  baggage  to 
accompany  me  in  addition  to  the  amount  carried  on  my  ticket  from 
Madison  Barracks,  N.  Y.,  to  Washington,  D.  C,  to  which  place  I  am 
ordered  per  Par.  1,  S.  O.  No.  1,  War  Department,  1911.  (*). 

JOHN  A  SMITH, 

Captain,  24th  Infantry. 


(})li  the  order  should  not  be  a  War  Department  one,  then  a  copy  thereof  should 
accompany  this  certificate. 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF       13 
OFFICERS 

Upon  receipt  of  the  officer's  certificate,  the  Quartermaster  will 
furnish  him  with  a  transportation  request  covering  the  allowance  of 
excess  baggage  to  which  he  is  entitled. 

EXTRACTS  FROM  THE  UNIFORM  REGULATIONS. 
List  of  Arms  and  Equipments  to  be  in  Possession  of  Officers. 

(Note.     Everything  not  affecting  field  service  has  been  omitted). 
For  the  purpose  of  inspection  the  whole  equipment  may  be  re- 
quired. 

General,  Lieutenant  General,  and  Chief  of  Staff. — Such  as  they 
may  desire. 

All  other  officers. — 

Dismounted  Officers. 

A. 
Arms. — Saber,  pistol,  and  ammunition.    . 

B. 

Meat  can. 
Note  book. 
Pencils. 
Pistol  belt. 
Pistol  holster. 
Pistol  lanyard. 
18.  Spoon. 
Tin  cup. 
Watch. 

Whistle,  by  all  company 
officers  and  battalion 
commanders  of  infantry. 

Mounted  Officers. 
Arms. — Same  as  A,  except  that  the  articles  mentioned  are  not  pre- 
scribed for  chaplains. 

*  The  bedding  roll  adopted  by  the  Quartermaster's  Department  or  any  other 
canvas  roll  may  be  used  as  a  combination  bedding-clothing  roll. 

2  Field  glasses  and  compasses,  by  officers  serving  with  troops  and  all  others  when 
their  duties  may  require  their  use.  For  exceptions,  in  case  of  medical  officers  and 
chaplains,  see  middle  of  next  page. 


Personal  equipment — 

1.  Bedding  roll  (canvas).* 

12. 

2.  Blanket. 

13. 

3.  Canteen,  with  strap. 

14. 

4.  Clothing  roll  (canvas).* 

IS. 

5.  Compass." 

16. 

6.  Field  glass.'' 

17. 

7.  First-aid  packet. 

18. 

8.  Fork. 

19. 

9.  Haversack. 

20. 

.0.-  Identification  tag. 

21. 

1.  Knife. 

14  CHAPTER  I 

Medical  officers  and  dental  surgeons  will  not  be  required  to  pro- 
vide themselves  with  pistols  and  ammunition,  but  they  may  carry  same 
when  necesssary  for  personal  protection. 

Personal  equipment. — Same  as  B,  omitting  "9.  Haversack,"  and 
adding — 

1.  Dispatch  case,  by  staff  officers,  and  those  acting  as  such,  whose 

duty  may  require  them  to  use  a  dispatch  case. 

2.  Saber  belt  (service). 

3.  Saber  knot  (service). 

4.  Saber  scabbard. 

5.  Saber  straps  (russet  leather). 

6.  Spurs  (with  russet  leather  straps). 

Chaplains  will  not  be  required  to  provide  themselves  with  com- 
pass, field  glasses,  pistol  belt,  saber  belt,  and  saber  knot. 

Medical  officers  and  dental  surgeons  will  not  be  required  to  pro- 
vide themselves  with  field  glass,  compass,  and  pistol,  but  medical 
officers  on  duty  with  sanitary  units  in  the  field  will  carry  field  glass 
and  compass. 


I 

iorse  equipments — 

1. 

Bridle,  curb. 

8. 

Lariat  strap. 

2. 

Bridle,  watering  (or  a 

9. 

Nosebag. 

combination    curb-water- 

10. 

Picket  pin. 

ing  bridle). 

11. 

Saddle,  complete, 

3. 

Currycomb. 

12. 

Saddlebags. 

4. 

Halter,  complete. 

13. 

Saddle  blanket. 

5. 

Horse  brush. 

14. 

Saddlecloth. 

6. 

Horse  cover. 

15. 

Surcingle. 

7. 

Lariat. 

NOTES. 

1.  For  articles  that  officers  may  draw  from  the  Ordnance  Department  for  their 
official  use,  see  A.  R.   1544. 

2.  Officers  below  the  grade  of  major,  required  to  be  mounted,  will  be  furnished 
with  horse  equipments  by  the  Ordnance  Department.      (A.   R.,    1542). 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF 
OFFICERS 


15 


SERVICE    UNIFORM    AND    EQUIPMENT 


Occasions. 

By  whom 

Articles. 

r 

A. 

When  dismounted: 

1.  Service  hat,  with  hat  cord  sewed 

on    (peaked,  4  indentations). 

2.  Olive-drab  shirt. 

3.  Service    coat    (the    sweater,    as 
soon  as  issued  by  the  Quarter- 
master's Department,  will  take 
the   place    of    the    service    coat 
for  field  duty). 

4.  Service  breeches. 

5.  Russet-leather  shoes   (high). 

6.  Russet  leather,  pigskin,  or  can- 
vas leggings,  or  wollen  puttees. 

7.  Ribbons,  by  those  entitled  there- 

to  (if  coat  is  worn). 

8.  Olive-drab  woolen  gloves,  when 

prescribed   (optional  when  not 
on  duty). 

9.  Identification    tag. 

10.  Haversack  (containing  meat  can, 

knife,    fork,    and   spoon). 

11.  Canteen    (with   canteen   cover). 

(  All  officers,  acting  den- 

12.  Tin  cup. 

For    field    duty 

•<       tal  surgeons,  and  vet- 

13.  First  aid  packet   (with  pouch). 

i       erinarians. 

14.  Watch. 

15.  Notebook  and  pencils. 

See  "C,"  page  following. 

B. 

When   mounted: 

Same  as  A,  omitting  "8  Olive- 

drab  woolen  gloves,"  etc.,  and 

"10,     Haversack     (containing 

meat  can,  etc.),"  and  adding: 

1.  Regulation  riding  gloves. 

2.  Spurs. 

3.  Saddle. 

4.  Halter. 

5.  Bridle. 

6.  Saddle  blanket. 

7.  Saddlecloth. 

8.  Saddlebags  (containing  meat  can, 

knife,    fork,    and   spoon). 

9.  Surcingle. 

10.  Nosebag. 

11.  Horse  brush. 

12.  Currycomb. 

13.  Lariat. 

14.  Picket  pin. 

See  "D,"  page  following. 

16  CHAPTER  I 

SERVICE    UNIFORM    AND    EQUIPMENT— Continued 


Occasions. 


For    field    duty. . , 


By  whom 


All  officers  except  officers 
of  the  Medical  Depart- 
ment   and    chaplains. 


Articles. 


C. 

When    dismounted: 
Add  to  A,  preceding  page: 

1.  Pistol     (with     holster,     lanyard, 

and  20  rounds  of  ammunition) 

2.  Pistol  belt  (to  be  worn  over  the 

coat) . 

3.  Field  glass,    ^     See   footnote    2, 

4.  Compass.         )      p.    13. 

Note. — Company  officers  and  bat- 
talion commanders  of  infantry  will 
carry  whistles.  For  dispatch  cas- 
es,   "Personal   equipment",   p.    14. 

D. 

When   mounted: 
Add  to  B. 

1.  Pistol     (with     holster,     lanyard, 

and  20  rounds  of  ammunition) 

2.  Pistol  belt  (to  be  worn  over  the 

coat) . 

3.  Field  glass.   /      See    footnote    2, 

4.  Compass.        i  page  13. 
Note. — Medical  officers  on  duty  with 

the  sanitary  units  of  the  mobile 
army  will  carry  field  glasses  and 
compass. 


Note. — Veterinarians  when  in  the  field  will  carry  pistols  and  ammunition. 

Canteen. — When  dismounted,  the  canteen  will  be  worn  on  the 
right  buttock;  when  mounted,  it  will  be  fastened  to  the  off  cantle  ring. 

Currycomb  and  Horse  brush  will  be  carried  in  the  off-side  saddle 
pocket. 

Field  Glasses  will  be  carried  on  the  right  side,  the  strap  passing 
over  the  left  shoulder. 

First-aid  Packet. — The  first-aid  packet  will  be  worn  in  front  of 
the  right  hip.  Enlisted  men  wearing  the  field  belt  will  carry  it  under 
the  second  pocket,  to  the  right  of  the  belt  fastener. 

Haversack. — When  dismounted,  the  haversack  will  be  worn  on 
the  left  side,  the  strap,  in  case  of  officers,  passing  over  the  right 
shoulder;  when  mounted,  saddlebags  will  be  carried  instead. 

Identification  Tag. — When  equipped  for  field  duty  the  identifica- 
tion tag  will  be  worn  under  the  shirt,  suspended  from  a  cord  around 
the  neck. 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF      17 
OFFICERS 

Insignia  on  Collar  of  Shirt. — (When  the  shirt  is  worn  without 
the  coat).  The  insignia  of  rank  worn  on  the  collar  of  the  shirt  will 
be  of  metal  and  will  be  worn  as  follows: 

Major  general. — The  centers  of  the  two  stars,  point  up,  i^  inches 
apart,  in  middle  of  collar,  one  star  being  one-half  inch  from  the  end  of 
the  collar. 

Brigadier  general. — Star  in  middle  of  collar,  point  up,  i  inch  from 
end  of  collar. 

Colonel. — Eagle,  head  up,  beak  to  the  front,  in  middle  of  collar,  tip 
of  wing  one-half  inch  from  end  of  collar. 

Lieutenant  colonel. — Oak  leaf,  point  up,  in  middle  of  collar,  i  inch 
from  end  of  collar. 

Major. — Oak  leaf  to  be  worn  same  as  oak  leaf  of  lieutenant  colonel. 

Captain. — The  two  bars,  one-fourth  inch  apart,  in  middle  of  collar, 
parallel  to  end  of  collar,  and  i  inch  from  it. 

First  lieutenant. — The  bar,  in  middle  of  collar,  parallel  to  the  end  of 
collar,  and  i  inch  from  it. 

Second  lieutenant. — Bronze  insignia  of  arm  of  service,  in  middle  of 
collar,  and  i  inch  from  end  of  it. 

Chaplains. — The  Latin  cross,  in  middle  of  collar,  longer  limb  parallel 
to  end  of  collar,  and  i  inch  from  it. 

Insignia  on  Shoulder  Loop. — On  the  shoulder  loops  of  the  service 
uniform  metal  insignia  of  rank  will  be  worn  as  follows: 

Major  general. — The  centers  of  the  two  stars,  point  up,  2^  inches 
apart,  the  stars  to  be  equidistant  from  the  ends  of  the  loop. 

Brigadier  general. — Star  in  center  of  loop,  point  up. 

Colonel. — Eagle,  head  up,  beak  to  the  front,  in  middle  of  loop,  talons 
of  eagle  five-eighths  inch  from  sleeve  end  of  loop. 

Lieutenant  colonel. — Oak  leaf,  point  up,  in  middle  of  loop,  stem  of 
leaf  five-eighths  inch  from  sleeve  end  of  loop. 

Major. — Oak  leaf  to  be  worn  same  as  oak  leaf  of  lieutenant  colonel. 

Captain. — The  two  bars,  one-fourth  inch  apart,  in  middle  of  loop, 
lower  bar  parallel  to  and  five-eighths  inch  from  sleeve  end  of  loop. 

First  lieutenant. — The  bar  in  middle  of  loop,  parallel  to  and  five- 
eighths  inch  from  sleeve  end  of  loop. 

Chaplains  will  wear  the  Latin  cross  instead  of  the  insignia  of  rank; 
to  be  in  middle  of  loop,  foot  of  cross  five-eighths  inch  from  sleeve  end 
of  loop. 


18  CHAPTER  I 

Insignia  on  Sweater. 

(a)  When  the  sweater  is  worn  by  officers,  the  insignia  of  rank 
will  be  worn  on  the  collar  of  the  shirt,  the  collar  of  the  shirt  being 
worn  over  that  of  the  sweater. 

(b)  The  insignia  of  rank  of  noncommissioned  officers  will  be 
worn  on  the  sleeve  of  the  sweater. 

Meat  can,  knife,  fork,  and  spoon. — When  dismounted  they  will 
be  carried  in  the  haversack;  when  mounted,  in  the  near-side  saddle 
bag. 

Nosebag  will  be  carried  by  officers  on  off-side  of  the  cantle. 
When,  because  of  being  separated  from  means  of  transportation  or  for 
any  other  reason,  the  blanket  is  carried  on  the  saddle  as  prescribed  in 
the  Cavalry  Drill  Regulations  for  enlisted  men,  the  nosebag  will  in- 
close the  end  of  blanket  roll  on  off-side  of  the  cantle. 

Picket  pin,  with  lariat  neatly  coiled,  will  be  fastened  to  the  near 
cantle  ring. 

Pistol. — In  the  field  th€  pistol  instead  of  the  saber  will  be  worn 
by  dismounted  officers  and  dismounted  noncommissioned  staff  officers. 
The  pistol  will  be  worn  on  the  right  hip.  The  pistol  belt  will  be  worn 
outside  the  coat  or  overcoat. 

Saber. 

(a)  In  the  field  dismounted  officers  and  dismounted  noncommis- 
sioned staff  officers  will  wear  the  pistol  instead  of  the  saber. 

(b)  When  dismounted,  the  saber  will  be  habitually  worn  guard 
to  the  rear,  with  the  scabbard  hooked.  When  worn  with  the  overcoat, 
the  belt  will  be  inside  and  the  saber  outside  the  overcoat.  When 
mounted,  the  scabbard  will  be  worn  attached  to  the  near  side  of  the 
saddle  by  saber  straps  passing  through  the  pommel  ring  and  the 
quarter  ring  of  the  saddle. 

Shirts. 

(a)  Olive  drab. — The  commanding  officer  may,  when  he  considers 
it  advisable,  on  account  of  climatic  or  other  conditions,  prescribe  the 
wearing  of  the  olive-drab  shirt  without  the  coat  at  certain  drills  and 
without  the  sweater  when  in  the  field.  A  belt  will  then  be  worn  in- 
stead of  suspenders.  When  the  shirt  is  so  worn,  elastic  or  other  arm 
bands  will  not  be  worn. 

(b)  When  the  olive-drab  shirt  is  worn  without  the  coat  or  sweat- 
er, except  when  the  coat  or  sweater  is  only  temporarily  removed,  the 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF       19 
OFFICERS 

insignia  of  rank  will  be  worn  on  the  collar  by  officers,  and  the  chevrons 
will  be  worn  on  the  sleeves  of  the  shirt  by  noncommissioned  officers. 

(c)  The  olive-drab  shirt  will  be  worn  with  the  service  uniform  in 
the  field. 

Tin  cup. — When  dismounted,  it  will  be  carried  in  the  haversack; 
when  mounted,  it  will  be  secured  to  the  canteen  strap. 

Sweater. — The  sweater,  as  soon  as  issued  by  the  Quartermaster's 
Department,  will  be  worn  by  troops  of  the  mobile  army  in  the  field 
only,  when  the  weather  is  too  cold  to  admit  of  the  use  of  the  flannel 
shirt  alone.  The  collar  of  the  shirt  will  be  worn  over  that  of  the 
sweater. 

Service  coats  will  be  packed  and  taken  along  by  troops  going  into 
permanent  or  maneuver  camps  and  issued  on  arrival.  When  troops 
are  to  take  the  field  at  other  times,  and,  in  the  opinion  of  the  com- 
manding officer,  conditions  are  likely  to  arise  that  will  make  the  wear- 
ing of  service  coats  desirable,  he  will  order  the  coats  of  the  enlisted 
-men  packed,  and  they  may  then  or  subsequently  be  sent  forward  and 
issued,  being  repacked  when  necessary. 

When  service  coats  are  on  hand,  individual  soldiers  when  out  of 
camp  will  not  wear  the  sweater  as  an  outer  garment,  except  by  per- 
mission of  the  commanding  officer  in  particular  cases. 

On  the  march  and  in  other  military  formations  officers  will  wear 
the  sweater  when  the  enlisted  men  do. 

Sweaters  will  form  a  part  of  the  surplus  kit. 


20  CHAPTER  II 


CHAPTER  II 

EQUIPMENT  AND  PERSONAL  EFFECTS  OF  EN- 
LISTED MENC) 

Infantry.  The  iield  kit  for  enlisted  men  of  infantry,  in  addition 
to  the  clothing  worn  on  the  person,  is  composed  of  the  following 
articles: 

CLOTHING,  ETC. 

1  blanket.  1  stockings,  pair. 

1  comb.  1  tooth  brush. 

1  poncho,  rubber.  1  towel. 
1  soap,  cake. 

ARMS  AND  EQUIPMENTS. 

1  U  S.  magazine  rifle,  cal.  30.  1  set  blanket-roll  straps. 

1  bayonet.  1  haversack. 

1  bayonet  scabbard.  1  meat  can. 

1  gun  sling.  1  cup. 

1  rifle  cartridge  belt  and  fastener.  1  knife. 

1  pair  cartridge-belt  suspenders.  1  fork. 

1  first-aid  packet  (Med.  Dept.)  1  spoon. 

1  pouch  for  first-aid  packet.  1  shelter  tent,  half  (Qm.  Dept.) 

1  canteen.  1  shelter  tent  pole  (Qm.  Dept.) 

1  canteen  strap.  5  shelter  tent  pins  (Qm.  Dept.) 

AMMUNITION 
90  rounds  ball  cartridges,  caliber  .30. 

RATIONS. 

2  field  rations,  reduced   (bacon.      1    iron    ration    (emergency    ra- 
hard.  bread,  coffee,  sugar,  pep-  tion). 

per  and  salt). 

(^)This  chapter  is  based  upon  G.  O.  23,  1906,  as  modified  by  G.  O.  147,  1911. 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF        21 
ENLISTED  MEN 

Intrenching  Tools.  The  following  intrenching  tools  form  a  part 
of  the  field  equipment  of  every  company: 

Two-foot    folding    rule    (1    per      Shovel,      intrenching      (3      per 

Co.)  carried  by  1st  sergt.  squad.) 

Hand  axe  (4  per  Co.)  Wire  cutter  (3  per  Co.) 

Pick  mattock  (1  per  squad.) 

The  two-foot  rule,  hand  axes,  and  wire  cutters  are  constant  per 
company  and  are  carried  by  the  sergeants  and  musicians.  The  pick 
mattocks  and  intrenching  shovels  are  carried  alternately  by  the  mem- 
bers of  the  squads. 

The  field  kit,  which  is  carried  on  the  person,  is  supplemented  by 
the  surplus  kit,  the  two  together  making  up  the  service  kit.  The  sur- 
plus kit  consists  of — 

1  drawers,  pair.  2  stockings,  pairs. 

1  shoes,  marching,  pair.  1  shoe  laces,  extra  pair. 

1  undershirt.  1  sweater. 

Surp.lus  kit  bags  will  be  issued  to  each  organization  at  the  rate 
of  one  to  each  squad,  one  for  the  sergeants  and  one  for  the  cooks  and 
musicians   (or  trumpeters).*     In  the  kit  big  for  the  cooks  and  mu- 


(*) Until  the  surplus  kit  bag  has  been  issued  to  organizations  the  barrack  bag  may 
be  used  as  heretofore. 


22  CHAPTER  11 

sicians  may  be  carried  a  barber's  kit,  weighing  not  to  exceed  eight 
(8)  pounds. 

Each  bag  will  be  marked  with  the  letter  of  the  company  and  the 
number  of  the  regiment,  as  provided  in  paragraph  295,  Army  Regula- 
tions, for  haversacks,  and  the  proper  designation  of  the  squads  to 
which  the  bags  belong,  both  markings  to  be  in  center  of  front  cover 
flap,  as  shown  in  the  illustration  on  the  preceding  page. 

The  kit  bag  for  the  sergeants  and  that  for  the  cooks  and  mu- 
sicians (or  trumpeters)  will  be  marked  "Sergeants,"  "Cooks  and  Mu- 
sicians" (or  Trumpeters),  respectively. 

The  kit  of  each  man  will  be  packed  as  follows: 

Stockings  to  be  rolled  tightly,  one  pair  in  the  toe  of  each  shoe; 
shoes  placed  together,  heels  at  opposite  ends,  soles  outward,  wrapped 
tightly  in  underwear,  and  bundle  securely  tied  around  the  middle  by 
the  extra  pair  of  shoe  laces,  each  bundle  to  be  tagged  with  the  com- 
pany number  of  the  owner.  These  individual  kits  will  be  packed  in 
the  surplus  kit  bag  in  two  layers  of  four  kits  each,  the  sweaters  to  be 
neatly  folded  and  packed  on  the  top  and  sides  of  the  layers,  the  jointed 
cleaning  rod  and  case,  provided  for  each  squad,  being  attached  by  the 
thongs  on  the  inside  of  the  bag.  The  housewife  provided  for  each 
squad  will  also  be  packed  in  the  surplus  kit  bag. 

In  garrison  these  surplus  kit  bags,  packed  as  described  above, 
will  be  stored  habitually  in  the  store  room  of  the  organization,  access 
to  their  contents  for  purposes  of  substitution  being  permitted  under 
proper  supervision  at  stated  intervals. 

In  the  field  the  squad  leader  will  be  held  responsible  for  the  con- 
dition of  the  squad  surplus  kit  bag  and  will  supervise  packing  and  un- 
packing. When  not  on  the  wagon  the  bag  will  be  kept  habitually  at 
the  squad  leader's  tent. 

When  in  time  of  war  or  field  training  weather  conditions  do  not 
require  the  infantry  to  wear  overcoats,  they  are  to  be  packed  in  boxes 
properly  marked,  one  box  for  each  two  squads,  and  left  under  charge 
of  the  Quartermaster's  Department  at  the  nearest  convenient  station 
to  be  brought  up  when  needed. 

CavSfi-y.  The  field  kit  for  cavalry,  in  addition  to  the  clothing 
worn  on  the  person,  is  composed  of  the  following  articles: 


EQUIPMENT  AND  PERSONAL  EFFECTS  OF        23 
ENLISTED  MEN 

CLOTHING,   ETC. 
The  same  as  for  infantry  and  including  the  overcoat. 

ARMS  AND   EQUIPMENTS 
Arms    and    equipments    of   all   enlisted    men    of    cavalry    (except 
trumpeters  and  members  of  bands) : 
1  U.  S.  magazine  rifle,  cal.  30.         1  cavalry  saber  and  scabbard. 
1  pistol.  1  gun  sling. 

1  rifle  cartridge  belt  and  fastener  2  spurs. 

and  loop  for  saber  attachment.      2  spur  straps. 
1  pair  rifle  cartridge-belt  suspen-   2  saber  straps. 

ders.  1  rifle  scabbard. 

1  first-aid  packet  (Med.  Dept.)  1  meat  can. 

1  pouch  for  first-aid  packet.  1  cup. 

1  saber  knot.  1   knife. 

1  fore  and  1  hind  shoe  fitted.  1  fork. 

12  horseshoe  nails,  pointed.  1  spoon. 

1  pistol  holster.  1  shelter  tent,  half  (Qm.  Dept.) 

1  pistol  lanyard.  1  shelter  tent  pole  (Qm.  Dept.) 

1  canteen.  5  shelter  tent  pins  (Qm.  Dept.) 

1  canteen  strap. 

AMMUNITION 
80  rounds  ball  cartridges,  cal.  .30     24  rounds    pistol   ball   cartridges. 

RATIONS 

The  same  as  for  infantry. 

The  saddle  to  be  packed  as  prescribed  in  paragraph  289,  Cavalry 
Drill  Regulations.  The  surplus  kit  is  the  same  as  for  the  infantry 
and  is  carried  on  the  horse  or  in  the  troop  wagons,  according  to  the 
circumstances  of  service. 


24 


CHAPTER  II 


SERVICE    UNIFORM 


Occasions. 


For   field   duty. 


All  enlisted  men 


When  dismounted. 


When    mounted^ 


Articles. 


A. 

1.  Service  hat,  with  hat  cord  sewed  on  (peak- 
ed,  4  indentations). 

2.  Olive-drab  shirt. 

3.  Service  coat.  (The  sweater,  as  soon  as 
issued  by  the  Quartermaster's  Department, 
will  take  the  place  of  the  service  coat  for 

field  duty). 

4.  Service  breeches. 

5.  Marching  shoes. 

6.  Leggings.  ^ 

7.  Identification  tag. 

8.  Brassards,  by  those  entitled  to  wear  them. 

9.  Ribbons  by  those  entitled  thereto.  (Rib- 
bons will  not  be  wor-n  on  the  sweater  or 
olive-drab  shirt). 

10.  Olive-drab  woolen  gloves,  when  prescribed 

(optional  when  not  on  duty). 

11.  Field  belt. 

B. 

Same  as  A,  omitting  "10,  Olive-drab  wool- 
en gloves,"  and  adding: 

1.  Regulation  riding  gloves,  when  prescribed. 

2.  Spurs. 


Note. — With   dismounted    service-uniform,    in   the   field,    noncommissioned   staff 
officers  will  carry  the  pistol  instead  of  the  saber. 


A  COMPANY  TAKING  THE  FIELD  25 

CHAPTER  III 
A  COMPANY  TAKING  THE  FIELD 

In  time  of  peace,  under  ordinary  circumstances,  a  com- 
pany commander  receiving  orders  to  take  the  field  with  only 
his  company,  should  at  once  make  the  following  preparations 
regarding  rations,  transportation,  equipage,  blanks  in  field 
desk,  etc.(^) 

Personal  Equipment  of  the  Enlisted  Men 

Have  the  first  sergeant  inform  the  men  as  to  what  equipment 
they  are  to  take,  and  cause  them  to  pack  up  the  rest.  The  men  should 
be  informed  as  to  what  they  will  carry  on  their  persons  and  what 
they  will  send  by  wagon  or  rail. 

Field  Quartermaster  and  Commissary 

If  necessary,  designate  one  of  the  lieutenants  to  act  as  quarter- 
master and  commissary.  If  wood  and  forage  are  to  be  purchased  and 
other  expenses  incurred,  the  necessary  arrangements  as  to  blanks, 
etc.,  must  be  made. 

If  checks  are  to  be  issued,  then  a  check  book  must  also  be 
carried. 

In  addition  to  the  above  a  memorandum  book  should  be  carried 
in  which  each  voucher  as  to  amount  of  purchases,  cost,  services,  etc., 
should  be  entered — also  the  actual  issues  and  expenditures  made 
daily — in  fact,  a  journal  of  all  transactions  which  will  require  reports 
to  be  made. 

Allowance  of  fuel  per  day  for  100  men: 
Hard  wood,  2  cd.  ft.  3  in. 
Soft  wood,  3  cd.  ft.  11  in. 

All  vouchers  for  rent  for  camping  ground  must  state  time  the 
ground  is  occupied  (for  example,  from  1  to  4  July,  1903). 

(^)The  order  directing  a  company  commander  to  take  the  field  usually  specifies 
the  number  of  rations,  amount  and  kind  of  tentage,  the  number  of  rounds  of  ammu- 
nition to  be  carried  by  the  men  and  to  be  carried  by  transportation,  and  the  trans- 
portation to  be  furnished.  The  order  should  also  show  the  destination,  time  of 
departure,  probable  duration  of  absence  and  the  nature  of  the  duty  to  be  performed. 


26  CHAPTER  III 

If  more  than  one  month's  field  service  is  expected,  the  Quarter- 
master should  carry  the  following  blanks: 

Form     1.     Report  of  persons  and  articles  hired. 

Form     la.  Report  of  transportation  issued. 

Form    6.     Account  current. 

Form    8.     Abstract  A  (Purch.). 

Form  10.     Purchase  voucher. 

Form  11.     Abstract  B  (Services). 

Form  13.     Service  voucher. 

Form  17.     Transportation  request. 

Form  31.     Report  of  Purchases  (Cover  to  27D  red). 

Form  38.     Req.  fuel,  forage  and  straw. 

Form  78.     B-L  rail. 

Form  87.     Official  telegram. 

Kitchen  Cars 

In  movements  by  rail  of  a  command  consisting  of  30  or  more 
men,  when  special  train  service  is  provided,  and  the  time  required  for 
the  journey  will  exceed  48  hours,  the  Quartermaster's  Department, 
when  practicable,  furnishes  kitchen  tourist  cars  at  the  rate  of 
one  for  each  200  men  or  fraction  thereof,  and  also  arranges  for  a  suf- 
ficient number  of  tables.  This  kitchen  car  is  in  charge  of  a  mess 
officer  designated  by  the  commanding  officer.  (See  G.  O.  218,  '09; 
also,  G.  O.  34,  '10). 

An  Expedient  Way  of  Making  Coffee 

In  case  troops  traveling  by  rail  are  not  provided  with  a  kit- 
chen car,  piping  hot  coffee  of  an  excellent  quality  may  be  furnished 
the  command  in  this  manner:  Let  the  Commissary  take  along  the 
proper  amount  of  ground  coffee;  put  about  two  inches  of  the  coffee 
into  an  ordinary  G.  I.  bucket  or  camp  kettle;  add  sugar,  and  then  pour 
in  enough  cold  water  to  dampen  the  mixture.  It  is  not  at  all  neces- 
sary, but  the  coffee  may  be  in  a  loose  sack;  or,  a  piece  of  cheese  cloth 
may  be  tied  loosely  over  the  top  of  the  kettle.  When  the  train  stops 
about  nieal  time,  at  a  water  tank  or  station,  a  detail  of  soldiers,  assem- 
bled on  a  forward  platform,  rush  out  to  the  locomotive  and,  from  the 
injector  exhaust  in  the  cab,  or  from  the  boiler  exhaust-hole  below, 
steam  is  turned  into  the  kettles. 

Liquid  Coffee 

However,  when  enlisted  men  supplied  with  cooked  or  travel 
rations  travel  under  command  of  an  officer,  and  a  kitchen  car  is  not 


A  COMPANY  TAKING  THE  FIELD  11 

furnished,  the  officer  in  command,  or  some  other  officer  designated  to 
act  as  commissary,  obtains  from  the  post  commissary  funds  at  the 
rate  of  21  cents  per  man  per  day  for  the  anticipated  number  of  days, 
for  the  purchase  of  liquid  coffee.  The  funds  are  invoiced  on  Form  ii, 
Sub.  Dept.,  and  receipted  for  on  the  same  numbered  blank.     (A.  R.  1229). 

Persons  from  whom  liquid  coffee  is  purchased  sign  the  "Liquid 
Coffee  Account"  (Form  10  Sub.  Dept.)  as  a  receipt.  At  the  end  of  the 
journey  the  commissary  accounts  on  Form  10  Sub.  Dept.,  for  the 
funds  received,  expended  and  transferred.  (See  A.  R.  1229).  The 
commissary  also  gets  from  the  issuing  commissary  a  certificate.  Form 
27,  Sub.  Dept.,  showing  the  date  to  which  the  command  has  been 
rationed. 

Transportation 

Ascertain  what  transportation  you  will  have.  If  wagon,  have 
it  report  to  you  as  early  as  practicable  for  your  personal  inspection,  at 
which  the  post  quartermaster  should  be  present.  If  rail  or  water 
transportation  is  to  be  furnished,  obtain  the  necessary  transportation 
requests  from  the  quartermaster  and  the  liquid  coffee  money  from  the 
commissary. 

The  cars  should  be  inspected  before  the  troops  embark  and  also 
after  they  disembark,  and  their  condition  noted. 

For  field  allowance  of  transportation  and  the  amount  of  supplies 
to  be  carried,  see  "Manual  for  Quartermasters  Serving  in  the  Field." 

Tentage 

If  the  order  does  not  state  the  amount  and  kind  of  tentage  to 
be  taken,  get  this  information  from  the  adjutant.  If  conical  or  wall 
tents  are  to  be  taken,  they  should  be  pitched  and  inspected  as  soon  as 
drawn  from  the  quartermaster. 

The  tent  pins  should  be  carried  in  a  box  or  in  sacks  and  not  in 
the  tents. 

A  tent  fly  or  a  paulin  (with  upright  and  ridge  poles)  shiould  be 
carried  for  shelter  over  the  kitchen. 

Rations 

Ascertain  how  many  days'  rations  you  are  to  take  and  then  con- 
sult the  first  sergeant,  the  quartermaster  sergeant  and  the  cooks  as  to 
what  articles  of  the  ration  are  to  be  taken.  If  there  is  sufficient 
transportation,  soft  bread  should  be  taken  for  the  first  two  days. 


28  CHAPTER  III 

The  rations  should  be  drawn  and  taken  to  the  company  as  soon 
as  practicable,  so  as  to  be  on  hand  in  ample  time  to  be  loaded  when 
the  transportation  reports.  The  quartermaster  sergeant  should  be  charged 
with  this. 

If,  before  returning,  rations  are  to  be  drawn  from  some  other 
commissary,  do  not  fail  to  get  your  ration  certificate  (Form  27,  Sub. 
Dept),  from  the  post  commissary. 

Forage 

The  amount  of  forage  should  be  cut  down  to  the  lowest  neces- 
sary amount.  As  a  rule  teamsters  and  quartermasters  want  to  load 
up  with  extra  forage. 

Ammunition 

If  the  order  does  not  state  how  much  ammunition  is  to  be 
taken,  ascertain  the  amount  from  the  adjutant. 

Medicines  for  Animals 

A  supply  of  the.  veterinary  medicines  commonly  used  for  colic, 
burns,  etc. 
Equipage 

Consult  the  first  sergeant  and  the  quartermaster  sergeant  about 
the  matter.  Generally  the  following  articles  would  answer  for  a  com- 
pany of  65  men: 

1  field  range,  or  two  buzzacotts. 
8  camp  kettles. 
8  mess  pans. 

1  pot  rack. 

6  buckets,  G.  I. 

3  lanterns.     (If  you  can  get  them,  1  for  each  tent.) 
6  axes  and  6  extra  helves. 

6  camp  hatchets  and  4  extra  helves. 
(The  axes  and  hatchets  should  be  provided  with  leather  covers 
that  protect  the  edges  and  also  prevent  damage  to  other  articles  with 
which  they  may  be  packed.) 

4  picks  and  1  extra  helve. 
3  shovels,  S.  H. 

2  spades. 

I  Sibley  stove  and  pipe  to  every  tent  in  winter. 
The  following  articles  should  also  be  carried: 
Some  i-inch  and  J-inch  rope. 


A  COMPANY  TAKING  THE  FIELD  29 

A  saw. 

Ratchet  brace  and  assorted  bits  (including  a  screw-driver  bit). 

A  file. 

Lanterns. 

One  ball  twine. 

Rivets. 

An  assortment  of  6,  10,  20  and  60  penny  nails. 

A  spring  balance  which  will  weigh  about  200  lbs.  is  an  excel- 
lent thing  to  carry  along — can  be  used  in  verifying  weights  of  beef, 
forage,  stores,  etc.,  preventing  disputes  that  usually  arise  from  "guess- 
ing" at  weights. 

Field  Desk 

Have  the  company  clerk  pack  the  field  desk,  which  should  al- 
ways contain  these  articles: 

1  Army   Regulations,    Field    Service    Regulations,    and    Drill 

Regulations. 

2  Manual  for  Courts-Martial  and  Manual  of  Guard  Duty. 
2    Quartermaster's  Manual. 

4  Field  Morning  Report. 

5  Descriptive    Lists,    Military    Records,    and    Statements    of 

Accounts  (with  latest  clothing  order.) 

6  Sick  Report. 

7  Duty  Roster. 

8  Property  Book. 

9  Memorandum  Book  for  data  for  muster  and  pay  rolls. 

10  General  Orders  and  Circulars,  War  Dept,  since  publica- 

tion of  last  Army  Regulations. 

11  Muster  Rolls. 

12  Descriptive  Lists. 

12  Certificate  of  Disability  for  Discharge, 

14  Inventory  of  Effects  of  Deceased  Soldiers. 

15  Special  Descriptive  List  of  Deserters.  _,. 

16  Record  of  Previous  Convictions,  Summary  Court.  [ 

17  Statement  of  Service. 

18  Company  Return. 

ig     Return  of  Casualties  in  action  (to  be  taken  only  in  case 

of  expected  action).  ^  !■  .  1     \ 

20    Special  Field  Return.  ^71^:2(1     ^ 


30  CHAPTER  III 

21  Furloughs. 

22  Discharge  (honorable  and  without  honor). 

23  Final  Statements. 

24  Ration  Returns. 

25  List  of  Soldier's  Allotments. 

26  Soldier's  Allotments  to  be  Discontinued  and  to  Expire 

27  Pay  Rolls. 

28  Survey  Blanks. 

2g  Inventory  and  Inspection  Reports. 

20  Mucilage. 

SI  Envelopes. 

32  Rubber  erasers. 

23  Ink  eraser. 

34  Pins  and  paper  fasteners. 

35  Tape. 

36  Ink  (red  and  black),  pens,  penholders  and  pencils. 

37  Sealing  wax. 

38  Blotting  paper. 
J9  Rubber  bands. 

40  Ruler. 

41  Paper  pads — plain  and  also  carbon-duplicating. 

42  One  or  two  blank  books. 

43  Letter  paper  and  legal  cap  paper. 

44  Candles. 

45  Matches. 

The  correspondence  book  may  be  kept  in  a  memorandum  book 
and  transferred  to  the  permanent  records  upon  return  to  post.  What 
other  books  and  blanks  are  to  be  carried  will  depend  upon  what 
reports  and  returns  may  be  required,  the  probable  duration  of  the 
field  service  and  other  circumstances.  If,  for  instance,  the  company 
is  to  be  out  from  May  1  to  July  15,  several  men  are  to  be  discharged 
and  reenlisted;  telegrams  are  likely  to  be  sent  and  transportation 
requests  issued;  and  an  ordnance  return  to  be  submitted,  then  the  fol- 
lowing additional  articles  are  to  be  carried: 

/  Official  telegram  blanks. 

2  Transportation  Requests. 

3  Railroad  Guide. 

4  Descriptive  and  Assignment  Cards. 


A  COMPANY  TAKING  THE  FIELD 


31 


5  Enlistment  papers. 

6  Special  Tri-monthly  Report,  recruiting  service. 

7  Physical  Examination  of  Recruits. 

8  Statement  of  Charges.    (Q.  M.  D.) 

p    Return  of  Ordnance  and  Ordnance  Stores  (with  retained 

copy  of  last  return). 
10    Receipt — Invoice  for  Transfer  of  Ordnance  Property  in 

the  Field. 
//    Abstract  of  Expenditures  (Ordnance). 

12  Statement  of  Charges  (Ordnance). 

13  Addressed   Penalty   Envelopes   foi    Return  of  Ordnance 

Stores. 

Note.  The  only  periodical  reports  or  returns  made  by  an  officer  in  command 
of  a  detachment  on  detached  service,  are  the  muster  rolls  (Feb.  28,  Apr.  31,  June  30, 
Aug.  31,  Oct.  31.  and  Dec  31)  and  the  pay  rolls  (monthly).  No  other  reports  or 
returns  are  rendered  unless  required  by  special  instructions. 

Medicines 

If  no  surgeon  is  to  accompany  the  command  the  following 
medicines  should  be  taken  along,  the  directions  being  plainly  marked 
on  each  package : 

Doses  Uso 

1  oz.  Brisk  cathartic 


Medicines 

Magnesium  sulphate 
Compound  cathartic 

pills 
Castor  oil 

Camphor  and  opium 
pills 

Squibb's  Mixture 

Bismuth  powders 

Aromatic  spirits  of 
ammonia 

Whiskey 


1  to  3  pills 
5  to  1  oz. 


1  to  2  pills 
30  to  90  drops 
10  to  30  grains 
30  to  60  drops 

i  to  1  oz. 


Cathartic 

Bland  cathartic;  used 
in  diarrhea,  etc. 

For  diarrhea  and  dys- 
entery 

Intestinal  colic  and 
diarrhea 

Indigestion  and  diar- 
rhea 

Stimulant  to  the  heart; 
used  in  heat  ex- 
haustion 

Stimulant 


32 


CHAPTER  III 


Potassium  chlorate 


Tincture  of  iodine 


Saturated  solution 
(All  that  water  will 

dissolve) 
Paint  over  surface 


Brown  Mixture  1  to  2  teaspoonfuls 

Quinine  sulphate  tab- 
lets (3  grains) 


Copaiba  pills 


1  to  4  tablets 
1  to  3  pills 


Carbolized  vaseline  Emollient 

A.mmonia  or  soap  lini- 


ment 

Morphine  sulphate 
Potassium  bromide 

Pepsin 

Mustard  plaster 
Powdered  Ipecac 

Mint  tablets 
Sodium  salicylate 
Phenacetin 


External  use 
i  to  i  grains 
10  to  15  grains 

10  to  30  grains 
External  use 
30  grains 

1  to  2  tablets 
1  to  3  tablets 
3  to  5  grains 


As  a  gargle  for  sore 
throats 

For  inflammations,  con- 
tusions, bruises,  etc., 
where  the  skin  is  not 
broken 

Bronchitis 

For  colds,  malarial 
fever  tonics,  etc. 

Gonorrhea  and  other 
inflammations  of  the 
urinary  tract,  also 
sub-acute  and  chron- 
ic-bronchitis 

Dressings  in  sores  and 
skin  affections 

Sprains,  bruises,  etc. 

To  relieve  pain 

To  quiet  the  system 
and  produce  sleep 

Indigestion 

Counter-irritant 

To  produce  vomiting  in 
case  of  poisoning 

Sour  stomach 

Rheumatism 

For  headache  and  fev- 
ers. Combined  with 
salol  for  influenza 


Dressings:    Sublimated  gauze,   bandages,   first-aid  packets,   ab- 
sorbent and  safety,  splints,  iodoform,  adhesive  plaster  and  pins  (com- 
mon), cotton,  cotton  batting. 
Funds 

Take  along  the  company  fund  check  book  and  about  $50  in  cash 
from  the  company  fund. 


A  COMPANY  TAKING  THE  FIELD  33 

Maps 

If  possible,  take  along  a  map  of  the  country  to  be  traversed. 

Sick  and  Prisoners^ 

Make  arrangements  about  leaving  behind  the  sick  and  general 
prisoners.  In  the  cavalry  and  artillery  provision  must  be  made  for 
the  horses,  if  any,  to  be  left  behind. 

Sometimes  men  to  be  discharged  while  the  troops  are  on  a  prac- 
tice march  and  who  do  not  intend  to  reenlist,  are  left  at  the  post. 

The  descriptive  lists  of  all  men  remaining  at  the  post,  including 
those  in  the  hospital,  must  be  left  with  the  proper  officers. 

Officers*  Mess 

What  an  officer  should  take  along  in  the  way  of  a  mess  outfit 
will,  of  course,  depend  entirely  upon  circumstances.  If,  for  instance, 
he  were  going  into  permanent  camp  and  intended  to  run  a  mess  of  his 
own,  his  mess  outfit  would  be  very  different  from  what  it  would  be  if 
he  were  going  into  the  field  without  any  wagon  transportation.  Under 
normal  conditions,  if  the  captain  were  going  to  run  a  company  officers' 
mess  he  would  detail  a  soldier  to  cook  for  the  mess  and  designate  one 
of  the  lieutenants  to  run  the  mess.  The  officer  in  charge  should  get 
a  supply  of  subsistence  stores  and  arrange  for  the  necessary  messing 
outfit,  including  table,  camp  chairs,  etc.  See,  "The  Mess  Outfit," 
page  11. 

^  In  the  field  the  construction  of  sinks,  chopping  of  wood,  hauling  of  water, 
etc.,  are  usually  done  by  prisoners,  when  there  are  any.  Each  company  sends  the 
necessary  guard  to  get  prisoners  and  to  guard  them  while  with  the  company. 


34 


CHAPTER  III 


OFFICERS*  MESS  CHEST. 

(Designed  by  Capt.  Robert  Alexander,  U.  S.  A.) 

(Chest  to  be  plainly  marked  with  name,  rank  and  regiment  of  owner) 

All  measurements  given  are  interior. 


(Depth  of  tray,  not  in 
eluding  thickness  of  bot 
torn,  3Ji   ins.) 


(Made  of  white  pine,  54 
inch  thick.  Partitions  H 
inch  thick.  Corners  rein- 
forced— ^handles  at  ends — 
Yale  padlock  and  key — ex- 
terior painted  gray.) 


CONTENTS. 
(Agate  Ware.) 

2  Baking  pans  (two  sizes,  so  that 
one  will  fit  into  the  other.) 

1  Can  opener. 

6  Cans,  with  screw  tops  (cans  in 
which  Lowney's  commissary  candj 
comes). 

1    Corkscrew. 

1   Coffee  pot  (small). 

6  Cups,  with  handles  (3  ins.  deep; 
3H    ins.   diam.) 

.  6  Cups,  without  handles  (conical 
shape,  3^  ins.  high;  2}i  ins.  diam. 
at  top). 

8   Forks,  table. 

1   Fork,  iron,  long. 

1    Frying  Pan. 

1   Gridiron,  wire. 

1   Knife,  meat. 
(Continued  following  page.) 


A  COMPANY  TAKING  THE  FIELD  35 

CONTENTS. 

(Agate  Ware — Continued.) 

8  Knives,  table. 

1  Meat  cleaver. 

1    Pepper  box. 

1    Pitcher,   small. 

6  Plates  (85^  ins.  diam.) 

6  Plates  (7  ins.  diam.) 

1  Platter  (14  x  11  ins.) 

1  Platter  (12  x  8j4  ins.) 

6  Ramekin  dishes  (SJ^  ins.  diam.;  1  m.  deep). 

1   Saltseller. 

6  Soup  bowls  iSH  ins.  diam.;  2J4  ins.  deep). 

1  Soup  ladle. 

1   Spoon,  iron,  long. 
10  Spoons,  large. 

8  Spoons,  small. 

3  Vegetable  dishes  (three  sizes  so  that  they  will  fit  into  one  another). 
Note.     A  camp  kettle,  a  mess  pan  or  two,  a  table  cloth  and  a  dozen  napkins 
should  also  be  taken  along. 

Special  Field  Return 

Submit  the  Field  Return  as  required  by  Army  Regulations. 
Care  of  Property  to  be  Left  Behind 

A  reliable  noncommissioned  officer  and  one  or  two  reliable  pri- 
vates should  be  left  behind  to  look  after  the  barracks  and  the  property 
not  taken  along.  A  company  order  should  be  issued  making  one  of 
them  responsible  for  all  the  property,  and  arrangements  should  be 
made  about  their  mess  during  the  absence  of  the  company.  As  many 
articles  of  personal  property  as  possible  that  are  to  be  left  behind  are 
packed  in  the  lockers,  everything  surplus  being  plainly  marked  with 
the  owner's  name  and  then  packed  in  clothing  boxes. 

Mattresses,  pillows,  sheets,  pillowcases,-  lamps,  etc.,  should  be 
turned  in  to  the  quartermaster  or  left  stored  in  the  company  quarters 
depending  upon  the  probable  length  of  field  service.  All  surplus  ord- 
nance should  be  carefully  packed  and  locked  or  sealed. 

The  company  quarters  and  premises  should  be  policed,  the  win- 
dows fastened,  the  doors  locked  and  the  keys  turned  over  to  the  per- 
son to  be  in  charge  of  the  quarters. 


36  CHAPTER  IV. 

CHAPTER  IV 
LOADING  WAGONS 

The  property  to  be  loaded  should  be  carefully  inspected  before 
any  is  loaded,  to  see  that  everything  is  in  good  order  and  properly 
boxed,  crated  or  tied. 

Large  heavy  boxes  should  he  avoided. 

The  following  general  rules  must  be  observed: 

/  Heavy  stuff  must  go  on  the  bottom  (and  forward  rather  than 
rear)  and  light  stuff  on  top — thus,  heavy  articles  will  not  crush  light 
ones  and  the  centre  of  gravity  will  be  nearer  the  axles,  making  the 
turning  over  of  the  load  more  difficult. 

2  Things  needed  first  upon  reaching  camp  must  be  placed  on 
top  or  in  rear. 

The  following  method  of  loading  a  wagon  is  in  accordance  with 
the  general  principles  cited  above: 

Ammunition.  Ordinarily  just  back  of  the  forward  axle.  In  case 
of  possible  need,  however,  the  ammunition  should  be  placed  where  it 
could  be  gotten  at  immediately. 

Axes,  Spades,  Shovels,  and  (Unhandled)  Picks.  Should  be  out- 
side of  wagonbed,  in  leather  pockets  or  strong  bags,  or  stood  on  end 
at  rear  of  wagon.  They  should  not  be  placed  between  the  sides  of 
the  wagon  and  the  load. 

Blanket  Rolls.  If  to  be  carried  on  wagon,  they  should  be  rolled 
tightly  and  left  straight — not  tied  in  a  circle — and  loaded  on  top, 
crosswise. 

Camp  Kettles  and  Buckets.  Under  the  wagon,  suspended  from 
the  reach  pole. 

Field  Desk.     To  be  placed  on  or  near  bottom  and  well  forward, 
as  it  is  seldom  required  early. 

Field  Range. — On  bottom,  at  rear  of  wagon.  (The  Infantry  Equip- 
ment Board  has  recommended  that  the  field  range  be  carried  on  tail 
gate  of  the  wagon,  lowered  to  a  position  of  about  30  degrees  from  the 
horizontal). 


LOADING  WAGONS  ^'7 

Forage.     If  to  be  carried  on  wagon,  in  front  of  auimunition. 

Lashing.  Use  two  pieces  of  ^-inch  rope  about  75  feet  long, 
passing  over  load  first  from  front  to  rear  diagonally,  and  finally  se- 
cured by  being  tied  to  rings  on  the  rear  bolster  standards — never  to 
the  end  gate  rods.  The  rope  should  be  passed  through  strong  hooks 
securely  clinched  to  the  body  of  the  wagon,  and  not  passed  around 
the  ends  of  the  bows. 

Officers'  Bedding  Rolls.    To  be  on  top  of  load. 

Rations.  Surplus  rations  (not  required  for  next  camp)  in  bot- 
tom of  wagon,  between  ammunition  and  ration  box. 

Bacon  should  be  on  the  bottom  of  wagon,  where  the  grease  will 
do  no  harm. 

Ration  Box.  Next  to  field  range,  toward  front  of  wagon.  After 
the  field  range  has  been  unloaded,  the  ration  box  is  readily  accessible 
and  need  not  be  unloaded. 

At  every  camp  the  ration  box  should  be  restocked  for  the  next 
camp. 

Sibley  Stoves.  Slung  on  chain,  just  outside  of  feed  box  and 
below  the  Buzzacott  oven. 

Stove  Pipe.    Should  be  crated  and  lashed  on  in  rear  of  a  wagon. 

Tentage.  Should  be  rolled  and  not  folded,  except  in  places 
where  absolutely  necessary — and  placed  across  wagon,  on  top  of 
boxes,  etc. 

(Attention  is  invited  to  the  fact  that  canvas  becomes  unserv- 
iceable more  from  handling  and  transportation  than  from  wear  when 
in  actual  use  in  sheltering  troops). 

The  tents,  properly  dried  out,  should  be  laid  out  smoothly  on 
the  ground;  the  part  of  the  wall  appearing  uppermost  should  be 
folded  over  toward  the  peak  of  the  tent;  that  underneath  should  be 
(by  lifting  the  lower  part  of  the  tent)  in  like  manner  folded  under 
and  toward  the  peak;  then  by  commencing  at  the  peak,  at  the  final 
folding,  the  wall  of  the  tent  will  appear  on  the  outside  of  the  com- 
pleted roll. 

Ropes  not  required  for  securing  the  bundle  should  be  folded 
inside. 

Tent  Pins.    On  top,  in  sacks. 

Tent  Poles.     Should  be  tied  with  a  rope  and  placed  just  inside 


3g  CHAPTER  IV. 

the  bows  so  as  to  extend  above  the  wagon  bed  side;  or  carried  in  two 
iron  hooks  suspended  from  side  of  wagon  bed,  about  four  feet  apart. 

NOTES 

/  Pots  and  Kettles.  Should  be  in  gunny  sacks  so  as'  not  to 
dirty  everything. 

2  The  Quartermaster-Sergeant  should  ride  on  one  of  the 
wagons. 

S  A  Noncommissioned  Officer  should  personally  superintend 
the  loading  of  every  wagon,  the  same  noncommissioned  officer 
always  having  charge  of  the  same  wagon. 

4.  The  Jockey  Box  should  be  left  entirely  for  use  of  teamster, 
and  in  which  should  be  kept  wrench,  grease,  spare  bolts,  mule 
shoes,  etc. 

5  A  detail  of  men,  the  size  of  which  depends  upon  the  number 
of  wagons,  should  accompany  the  train.  Often  the  guard,  or  old 
guard  performs  this  duty,  but  it  is  preferable  to  detail  men  who  know 
how  to  meet  emergencies  such  as  a  wagon  tipping  over  on  a  hillside, 
wagons  requiring  repacking,  mule  down  and  hurt,  etc. 


TRANSPORTATION  AND  CARING  FOR  MEANS  39 
OF  TRANSPORTATION 


CHAPTER  V 

TRANSPORTATION  AND  CARING  FOR  MEANS  OF 
TRANSPORTATION 

Wagon  Transportation.  According  to  the  Field  Service  Regula- 
tions the  following  is  the  field  allowance  of  wagon  transportation: 

Infantry: 

A  company,  1  field  wagon; 

A  provisional  machine  gun  company,  1  field  wagon; 
A  battalion,  5  field  wagons,  2  ammunition  wagons; 
A  regiment,  19  field  wagons,  6  ammunition  wagons.     (This  in- 
cludes a  field  wagon  for  the  sanitary  attached  troops). 

Cavalry: 

A  troop,  2  field  wagons; 

A  provisional  machine  gun  troop,  2  field  wagons; 
A  squadron,  9  field  wagons,  1  ammunition  wagon; 
A  regiment,  32  field  wagons,  3  ammunition  wagons.     (This  in- 
cludes 1  field  wagon  for  attached  sanitary  troops). 

Railroad  Transportation. 

Preparation  of  Cars.(*) — Upon  receipt  of  orders  for  the  movement 
of  troops  by  rail,  the  quartermaster  charged  with  supplying  the  trans- 
portation arranges  with  the  railroad  authorities  for  the  necessary  cars. 
He  procures  lists,  with  weights,  of  all  property  to  be  shipped  and  makes 
out  the  bills  of  lading.  He  provides  loading  facilities  and  material 
for  blocking  and  lashing,  and  constructs  the  necessary  ramps. 

Upon  arrival  of  the  cars,  the  quartermaster  inspects  to  see  if  they 
conform  to  the  terms  of  the  contract,  and  reports  the  result  of  his 
inspection  to  the  commander. 

Stock  cars  are  inspected  with  especial  care  to  see  that  they  are 
all  in  good  order  throughout.  Projecting  nails,  bolts,  and  splinters,, 
loose    boards    and    rotting    flooring,    broken    fixtures    on    hayracks, 

0)  "Preparation  of  Cars,"  "Loading  and  Entraining,"  "Conduct  of  the  Troops," 
"Detraining,"  and  "Unloading,"  are  from  the  Field  Service  Regulations. 


40  CHAPTER  V. 

doors,  or  troughs,  all  are  sources  of  danger  or  discomfort  to  the  ani- 
mals and  of  loss  to  the  Government.  The  cars  should  be  clean  before 
loading,  and  suitable  bedding  provided. 

Passenger  cars  must  be  clean,  fully  supplied  with  water  and  ice, 
and  sufficiently  lighted  and  heated.  The  urinals  and  closets  must  be 
in  good  condition,  well  supplied  with  toilet  paper  and  water,  and  the 
sleeping  accommodations  according  to  contract. 

Each  train  should  be  equipped  with  water  buckets,  lanterns, 
axes,  and  crowbars. 

After  the  cars  have  been  accepted,  the  number  of  men  allotted 
to  each  is  marked  on  the  side  or  steps.  The  cars  are  then  assigned 
to  organizations  and  plainly  marked. 

Loading  and  Entraining. — At  the  proper  time  loading  is  begun 
and  carried  on,  usually  by  the  troops,  pursuant  to  the  orders  of  the 
commander.  Heavy  property  may  be  loaded  by  details  before  the 
arrival  of  the  troops. 

The  following  order  is  generally  observed  in  loading: 

1.  Company  property,  etc.,  not  used  in  transit   (in  box  cars  locked  and  sealed 

by  railroad  employees  prior  to  departure  of  train)  : 
Company  property. 
Property  of  officers  and  men. 
Ammunition. 
Rations. 
Sanitary  stores. 
Tentage. 

Cooking  utensils. 
Arms  and  equipment  of  men  when  not  carried  in  coaches  or  baggage  car. 

2.  Transportation  (on  flat  cars)  : 
Guns  and  artillery  carriages. 
Pontons. 

Wagons,  etc. 
Ambulances. 

3.  Forage   (in  box  cars). 

4.  Checkable  baggage,  rations  for  use  en  route  and  arms  (in  baggage  and  kitch- 

en cars  under  guard). 

5.  Animals  (in  stock  cars). 

6.  Men  (in  coaches  or  sleepers). 

Artillery  and  other  carriages  are  made  secure  by  lashings  and 
by  nailing  blocks  of  wood  to  the  flooring  under  the  wheels. 

The  arrival  of  troops  at  the  station  should  be  timed  so  that  there 
will  be  no  delay  in  waiting  for  cars.  When  the  barrack,  camp,  or 
bivouac  is  not  more  than  a  mile  from  the  station,  troops  are  not  re- 
quired to  fall  in  until  notice  has  been  received  from  the  quarter- 
master that  the  cars  are  at  the  station  and  have  been  inspected  and 
assigned.     The  command  is  then  marched  to  the  train  and  the  prop- 


TRANSPORTATION  AND  CARING  FOR  MEANS  41 
OF  TRANSPORTATION 

erty  loaded.  The  organizations  are  then  marched  opposite  their  cars 
and  entrained.  The  cars  are  entered  simultaneously,  each  company 
commander  distributing  his  men  according  to  the  assignment.  Non- 
commissioned officers  have  seats  near  the  doors. 

Troops  traveling  by  train  seldom  require  their  arms  or  all  of 
their  equipment.  For  instance,  when  sleepers  are  provided,  they  gen- 
erally require  no  equipment  other  than  their  canteens  and  haversacks, 
the  mess  kits  and  necessary  toilet  articles  being  carried  in  the  latter. 
For  mounted  troops  the  saddlebags  take  the  place  of  haversacks.  A 
few  revolvers  or  rifles  suffice  for  the  necessary  guard  duty.  There- 
fore, to  add  to  the  comfort  of  the  men,  train  commanders  may  cause 
the  arms  and  equipments  not  required  en  route  to  be  properly  secured 
and  stored  in  a  property  or  baggage  car. 

Mounted  troops  dismount  upon  arrival  and  remove  the  horse 
equipments  except  the  halter.  Each  man's  equipment,  except  halter, 
canteen,  and  saddlebags,  is  then  securely  tied  in  a  gunny  sack  (or  other 
receptacle  supplied  by  the  Quarterrriaster's  Department),  marked 
with  the  number  of  the  man  and  letter  of  his  troop,  and  loaded  in  the 
proper  car.  Each  troop,  except  the  horse  holders,  is  then  marched  to 
its  cars  where  the  men  deposit  their  arms  (if  not  otherwise  disposed 
of),  canteens,  and  saddlebags.  It  then  marches  back,  relieves  the  horse 
holders,  and  loads  the  horses.  The  horse  holders,  unless  otherwise 
ordered,  repair  to  their  cars,  carrying  their  arms  (if  left  with  them), 
canteens,   and   saddlebags.      For    short  journeys    the    horses   may   be 

loaded,  saddled  (stirrups  crossed)  and  bridled,  or  the  bridles  may  be 
tied  on  the  saddles. 

In  the  field  artillery  a  similar  method  is  pursued.  The  harness  is 
usually  tied  up  in  sets,  plainly  marked,  and  loaded  in  a  box  car. 

Animals  can  be  conveniently  loaded  through  chutes  of  stock 
yards,  or  from  freight  platforms  level  with  the  car  floors.  In  other 
cases  portable  or  improvised  ramps  will  have  to  be  used.  When  it 
is  likely  that  the  animals  will  have  to  be  unloaded  at  places  without 
facilities,  one  or  more  portable  ramps,  or  material  for  improvising 
them,  should  be  carried  on  the  train.  The  loading  should  proceed 
without  noise  or  confusion,  the  animals  being  led  quietly  to  the  car 
door  and  turned  over  to  the  four  men,  two  for  each  end,  who  do  the 
loading.     The  animals  should  be  packed  as  closely  as  possible,  except 


42   .  CHAPTER  V. 

in  very  hot  weather.    Halters  are  not  removed.    Gentle  animals  should 
be  placed  opposite  the  doors  and  are  therefore  loaded  last. 

The  time  required  for  loading  each  train  depends  upon  the  rail- 
road facilities  and  upon  the  experience  of  the  troops.  For  troops 
leaving  station  to  go  into  the  field,  or  changing  station  in  the  field,  the 
time  required  should  not  exceed: 

One  hour  for  infantry. 

Two  hours  for  cavalry  and  light  artillery. 

Three  hours  for  heavy  artillery  and  for  engineers  with  bridge  train. 

All  movements  of  the  troops  in  loading,  entraining,  and  detrain- 
ing, feeding  and  watering,  and  exercising  men  and  horses  are  made, 
as  far  as  practicable,  in  military  formation  and  pursuant  to  command, 
thus  avoiding  confusion  and  saving  time. 

Conduct  of  the  Troops. — Delays  caused  by  the  troops,  whether 
in  loading  and  entraining  or  during  the  journey  are  inexcusable.  They 
interfere  with  railroad  schedules  and  are  a  source  of  great  annoyance. 

The  railroad  employees  and  subordinate  officials  have  nothing 
to  do  with  the  questions  of  military  discipline  and  administration. 
Requests  or  complaints  that  they  may  have  to  make  should  be  ad- 
dressed to  the  station  or  to  the  conductor  of  the  train  for  trans- 
mission to  the  commander. 

The  troops  on  their  part  must  not  interfere  with  the  operation  of 
the  railway  service.  Officers  and  enlisted  men  give  no  orders  to 
employees,  and  protests,  complaints,  and  arguments  are  strictly  pro- 
hibited. The  commander  is  the  sole  intermediary  between  the  troops 
and  the  railroad  personnel.  In  case  of  deficiencies  and  other  matters 
requiring  correction,  he  addresses  himself  only  to  the  official  in 
charge. 

The  senior  noncommissioned  officer  in  each  car  is  responsible 
for  cleanliness  and  good  order.  Spitting  on  the  floors,  defacing  wood- 
work and  windows,  and  every  species  of  disorder  must  be  prevented. 

The  commander  may  station  sentinels  at  the  doors  of  each  car 
to  prevent  the  entrance  of  unauthorized  persons  and  to  keep  soldiers 
from  riding  on  the  steps,  platforms,  or  tops  of  cars,  and  from  leaving 
without  permission.  If  it  is  desirable  to  exercise  the  troops,  they 
should  leave  the  cars  in  a  body,  under  the  officers. 

Smoking  is  prohibited  in  cars  loaded  with  animals  or  forage. 

Careful  attention  is  paid  to  the  messing  of  the  men,  whether  in 
kitchen  cars  or  in  the  coaches  where  the  men  ride.     A  mess  officer 


TRANSPORTATION  AND  CARING  FOR  MEANS  43 
OF  TRANSPORTATION 

supervises  the  preparation  and  serving  of  the  meals  and  requires  the 
men  to  keep  their  mess  kits  scrupulously  clean. 

The  commander  causes  frequent  inspections  to  be  made  to  see 
that  his  instructions  for  the  preservation  of  cleanliness  and  good  order 
are  fully  carried  out. 

When  the  stock  cars  provided  are  such  that  the  animals  can  be 
fed  and  watered  on  the  trains,  it  is  unnecessary  to  unload  them  for 
exercise  or  recuperation  unless  the  weather  is  very  hot  and  the  jour- 
ney long.  Should  the  railway  company  insist  upon  unloading  the 
animals  in  compliance  with  the  law,  the  commander  will,  in  time  of 
peace,  give  the  necessary  order. 

On  occasions  when  troops  have  been  allowed  or  required  to  leave 
the  train  for  exercise  or  duty,  the  commander  will  cause  the  "assem- 
bly" to  be  sounded  five  minutes  before  departure. 

Detraining  and  Unloading. — The  train  schedule  is  arranged,  when 
practicable,  for  arrival  at  destination  in  the  morning.  The  troops 
are  notified  in  time  to  prepare  for  detraining. 

The  officers  and  guard  are  the  first  to  leave  the  cars.  The  com- 
mander meets  the  staff  officer  sent  to  the  train,  receives  instructions, 
if  any,  gets  his  bearing,  and  orders  the  troops  to  detrain.  As  soon  as 
the  passenger  coaches  or  sleeping  cars  are  empty,  the  quartermaster, 
or  a  specially  designated  officer,  accompanied  by  the  conductor,  if  prac- 
ticable, makes  an  inspection  of  the  cars  and  notes  their  condition;  the 
result  is  reported  to  the  commander. 

The  troops  procure  their  field  kits  and  march  to  camp  without 
delay,  leaving  details  to  bring  up  the  property.  If  the  camp  is  distant, 
arms  are  stacked  and  a  part  or  all  of  the  command  unloads  the  train. 

In  .the  cavalry  the  men  are  marched  to  the  vicinity  of  the  stock 
cars,  where  the  saddlebags  and  canteens  are  placed  in  line  on  the 
ground  under  guard.  The  remaining  articles  of  the  field  kit  and  horse 
equipments  are  then  unloaded  and  placed  with  the  preceding  articles. 
The  horses  are  then  unloaded,  saddled,  and  the  troops  formed. 

Animals  are  unloaded  quietly,  each  one  being  led  to  the  opening 
so  that  his  body  will  be  athwart  the  car  before  leaving  it. 

The  command  may  be  marched  to  camp  at  once,  if  near  the  sta- 
tion; otherwise  picket  lines  are  stretched,  or  the  horses  are  held  while 
the  property  is  unloaded. 

Artillery  unloads  in  a  manner  similar  to  that  of  cavalry. 


44  CHAPTER  V. 

On  account  of  accidents,  freight  blockades,  or  action  of  the 
enemy,  it  may  be  necessary  to  unload  in  the  open  country.  In  such 
cases  portable  or  improvised  ramps  will  have  to  be  used.  Lacking 
these,  the  train  may  be  stopped  in  a  low  cut,  and  cross-ties,  baled  hay, 
car  doors,  and  turf  utilized  for  the  rapid  construction  of  ramps  of 
sufficient  height  to  permit  unloading  of  animals. 

LOADING  ANIMALS  ON  CARS  i 

Except  in  hot  weather,  pack  as  many  animals  in  the  car  as  you 
can,  as  they  will  ride  better  than  if  loosely  packed.  If  an  animal 
happens  to  fall  down  in  the  car  it  will  be  almost  impossible  for  it  to 
get  up,  and  the  probabilities  are  it  will  be  trampled  to  death.  For  this 
reason  load  sick  or  injured  animals  in-  cars  by  themselves,  and  build 
separate  stalls  for  each  animal,  if  practicable.  Before  loading  examine 
each  car  carefully  to  see  that  the  floor  boards  are  not  rotten  or  broken, 
that  the  sides  are  secure,  and  that  there  are  no  projecting  nails  or 
splinters.  The  car  should  be  clean,  and  the  floor  covered  with  sand, 
sawdust  or  straw.  Where  cleats  on  the  floor  are  not  used  it  is  advis- 
able to  have  toe  calks  on  the  animals'  shoes.  The  man  in  charge 
should  be  provided  with  a  candle,  lantern,  bucket,  and  a  hatchet. 
Where  the  boards  on  sides  of  car  are  not  close  together,  an  animal 
is  liable  to  get  his  hoof  between  the  boards,  and  when  other  means 
fail  to  disengage  it,  a  hatchet  is  useful  in  cutting  away  a  part  of  the 
board.  In  loading  animals  use  the  railroad  platform,  or  the  loading 
ramp  found  at  railroad  stations,  or  make  a  ramp,  well  supported  and 
with  strong  sides.  Lead  the  animals  by  halters  and  straps  up  the 
ramp  and  into  the  car,  and  take  off  the  halter.  The  first  animal 
should  be  led  to  one  end  of  the  car  and  the  second  to  the  other  end, 
leaving  the  center  of  the  car  for  the  last  animals  loaded.  Arrange 
the  animals  so  that  the  alternate  ones  shall  face  in  the  same  direction. 

Do  the  loading  quietly,  and  have  the  animals  follow  one  another 
promptly,  so  as  to  avoid  delay.  In  some  cases  it  may  be  necessary  to 
blindfold  an  animal  before  he  can  be  led  into  the  car.  An  obstinate 
animal  can  be  made  to  enter  by  holding  its  head  up,  twisting  its  tail, 

(1)  The  articles  Loading  Animals  on  Cars,  Loading  Ambulances  on  Cars,  Load- 
ing Wagons  on  Cars,  Parking  Trains,  Care  of  Animals,  Wagons  and  Harness  in  the 
Field  and  List  of  Articles  to  be  Carried  on  Each  Wagon,  are  reprinted  from  the 
Manual  of  Instructions  for  Quartermasters  Serving  in  the  Field. 


TRANSPORTATION  AND  CARING  FOR  MEANS  45 
OF  TRANSPORTATION 

and  pushing  it  by  main  force  into  the  car.  Before  loading  see  that 
the  door  on  farther  side  of  car  is  closed  and  fastened,  and  after  loading 
is  complete,  fasten  the  second  door. 

Where  cars  contain  hayracks  and  water  troughs,  see  that  they 
are  in  good  condition,  and  fill  racks  before  loading.  Animals  should 
be  unloaded  and  exercised  at  least  once  in  twenty-four  hours. 

They  should  be  watered  and  fed  twice  a  day. 

LOADING  AMBULANCES  ON  CARS 

Except  for  short  journeys,  ambulances  should  be  knocked  down 
before  loading.  Secure  a  flat  car  36  feet  long  by  about  9  feet  wide. 
Take  the  beds  off  the  running  gears  by  unscrewing  nuts  from  the 
bolts  that  hold  the  sills  of  the  beds  to  the  running  gears.  Also  take 
off  the  rear  steps.  Six  beds  can  now  be  placed  on  the  car  by  taking  the 
first  bed  and  placing  it  in  one  corner  of  the  car  (its  length  parallel 
to  the  car),  the  side  of  the  bed  coming  out  to  the  stakes,  or  the 
places  for  stakes  on  the  side  of  car.  Place  the  second  bed  alongside 
of  the  first,  allowing  it  to  slip  back  two  inches  on  account  of  the 
sills.  Arrange  the  other  four  beds  behind  the  first  pair,  well  closed  up; 
then  put  in  stout  stakes  and  cover  ambulance  tops  with  paulins  or 
old  canvas,  as  a  protection  to  the  tops  from  sparks.  It  is  very  im- 
portant that  the  nuts  should  be  put  back  in  their  proper  places. 
Secure  the  water  tanks  on  ambulances,  and  place  the  running  gears  in 
a  box  car  and  number  them  corresponding  to  the  ambulances,  if  the 
ambulances  are  of  different  makes. 

For  short  journeys,  take  off  wheels  and  rear  steps  and  unyoke 
axles  from  springs.  For  the  axles  substitute  a  piece  of  hard  wood, 
which  should  not  be  longer  than  the  width  of  ambulance.  Crate 
wheels  and  put  inside  of  ambulance,  bracing  same,  so  there  will  be 
no  liability  of  injury  to  sides. 

LOADING  WAGONS  ON  CARS 

Remove  the  beds  from  the  running  gears  and  take  off  the  rear 
end  gates.  Get  a  36-foot  flat  car,  or  even  a  longer  one.  Place  the 
first  bed  in  one  corner  of  the  car  (its  length  parallel  to  the  car),  so 
that  its  side  will  come  out  to  the  stakes  or  places  for  stakes  on  side 
of  car.    Take  the  second  bed,  reverse  it  so  that  the  front  end  shall  be 


46  CHAPTER  V. 

opposite  rear  end  of  first  wagon,  turn  it  bottom  up,  and  place  it  partly 
inside  and  partly  outside  of  the  first  bed,  the  inner  sides  being  close 
together.  This  arrangement  forms  a  box,  with  closed  ends,  which  can 
be  filled  with  parts  of  the  body  and  running  gear.  Place  the  third, 
and  fourth  boxes,  similarly  arranged,  alongside  of  the  first  and  second, 
and  continue  the  same  arrangement  to  the  other  end  of  the  car.  In 
this  way,  12  beds  can  be  put  in  first  layer  on  car. 

Arrange  the  second,  third,  and  fourth  layers  similarly,  and  secure 
the  beds  by  stout  stakes  and  wire.  Forty-eight  beds,  with  parts,  can 
thus  be  shipped  on  one  flat  car,  the  running  gears  being  placed  in  a 
box  car.  Put  back  all  nuts  in  proper  place.  Wagons  that  have  been 
used  should  never  have  the  bodies  knocked  down  and  loaded  in  box 
cars,  because  in  endeavoring  to  take  off  the  nuts,  which  are  sure  to 
be  rusted,  the  outside  braces  and  inside  straps  are  twisted  and  the 
bolt  ends  broken  off,  rendering  the  wagons  unserviceable.  By  loading 
as  above  described,  no  damage  is  done  the  bed  or  running  gear,  and 
the  wagons  are  easily  set  up  when  destination  is  reached.  It  is  not 
necessary  to  number  the  beds,  running  gear,  etc.,  except  when  wagons 
of  different  patterns  are  shipped.  If  tunnels  are  on  the  line  of  road, 
load  only  three  layers,  or  36  wagon  beds  on  each  car. 

If  cars  containing  stock  and  wagons  accompany  the  regiment 
and  it  is  necessary  to  run  the  train  in  several  sections,  the  cars  of 
stock  and  wagons  should  be  the  first  section,  and  should  be  accom- 
panied by  a  sufficient  number  of  men,  say  one  company,  to  unload 
and  care  for  stock  and  wagons,  so  that  when  the  rest  of  the  regiment 
arrives  there  will  be  no  delay  in  moving  baggage  to  camp. 

LOADING  PROPERTY  IN  CARS 

The  general  rule  for  loading  property  is  to  put  in  first  such 
articles  as  will  not  be  immediately  needed  on  arrival  at  destination. 
The  following  order  of  loading  should  be  followed,  unless  there  is  a 
special  reason  for  departing  from  it: 

Officers'  baggage. 
'Enlisted  men's  baggage. 
Ammunition. 
Rations. 
Hospital  stores. 
Tentage. 


TRANSPORTATION  AND  CARING  FOR  MEANS  47 
OF  TRANSPORTATION 

By  this  arrangement  the  articles  needed  first  will  be  unloaded 
first.  Keep  the  property  of  each  organization  by  itself,  and  mark 
on  the  car  the  letter  and  regiment  of  the  organization  whose  property 
is  in  the  car.  The  cars  should  be  assigned  and  marked  by  the  quarter- 
master before  loading.  If  the  regiment  is  to  be  shipped  in  two  or 
more  sections,  see  that  the  proper  baggage  cars  accompany  each 
section,  so  that  when  an  organization  arrives  in  camp  its  baggage 
will  be  with  it.  A  couple  of  men  should  be  in  each  car  to  guard  its 
contents. 

PARKING  TRAINS 

When  the  wagons  of  a  regimental  train  have  been  unloaded, 
they  should  be  parked  in  one  line,  if  practicable,  dressed  to  the  right, 
with  an  interval  oi  two  feet  between  hubs.  The  animals  should  then 
be  unharnessed,  watered,  tied  to  picket  line,  and  fed. 

When  the  animals  are  fed  from  feed  box  fastened  to  wagon 
pole,  increase  the  interval  between  hubs  to  20  feet. 

In  a  convoy,  at  the  first  sign  of  the  presence  of  an  enemy  close 
up  all  the  wagons  and  form  a  double  column  (columns  of  twos)  if 
the  ground  will  permit.  This  shortens  the  length  of  original  column 
one-half.  When  the  attack  begins,  or  just  before  it,  as  the  judgment 
of  the  commander  dictates,  form  a  park  in  the  form  of  a  square  or 
circle,  animals  inside  and  their  heads  close  together. 

Now  lock  and  fasten  the  wheels  together.  In  the  case  of  a 
large  train,  park  the  first  fifty,  bring  up  the  rest  of  the  train  and  make 
additional  parks,  so  as  to  contract  as  much  as  possible  the  space  to 
be  defended.  In  some  cases  it  may  be  necessary  to  move  the  train  to 
the  right  or  left  to  secure  proper  parking  grounds.  Where  proper 
grounds  for  forming  wagons  into  circles  and  squares  can  not  be  found, 
form  a  double  column  of  wagons,  and  turn  them  so  that  the  animals 
will  face  inward,  their  heads  close  together.  To  unpark,  back  the 
wagons  out  of  the  park  and  have  them  take  proper  place  in  column. 

To  form  a  circle  from  double  column,  the  two  leading  wagons 
halt  and  the  other  wagons  move  outward  to  the  right  and  left  and 
come  into  the  circle  in  their  proper  order.  Light  wagons,  like  ambu- 
lances and  spring  wagons,  can  be  used  to  fill  up  any  gaps  there  may 
be  in  the  circle. 


48  CHAPTER  V. 

CARE  OF  ANIMALS,  WAGONS,  AND  HARNESS  IN 
THE  FIELD 

In  order  that  animals,  wagons  and  harness  should  be  always 
ready  for  service,  it  is  very  important  that  the  Quartermaster  should 
give  them  his  personal  attention.  He  can  not  delegate  this  responsi- 
bility to  any  one  else,  for  he  alone  will  be  held  responsible  for  their 
condition.  He  should  give  proper  orders  regarding  the  care  of  this 
property,  and  should  see  that  his  orders  are  executed. 

Animals 

Animals  sufifer  from  neglect  on  the  part  of  those  in  immediate 
charge  of  them,  either  from  failure  to  water  and  feed  them,  or  by  not 
examining  their  feet  and  promptly  attending  to  slight  injuries. 

In  the  field  all  animals  should  be  fed  night  and  morning,  the 
bulk  of  the  feed  being  given  at  night,  as  the  animals  have  more  time 
to  eat  it  than  they  have  in  the  morning.  The  forage  allowance  is 
ample,  and  when  animals  are  hard-worked  this  allowance  should  not 
be  cut  down. 

Water  the  animals  before  feeding  and  at  least  once  during  the 
day  if  it  is  practicable  to  do  so.  Many  teamsters  after  a  hard  day's 
work  neglect  to  water  their  animals,  so  that  it  is  especially  important 
to  see  that  this  duty  is  done. 

Make  a  rule  that  the  animals  should  be  fed  and  watered  before 
the  men  get  their  meals. 

Have  all  animals  thoroughly  groomed  at  least  once  a  day.  In 
camp  this  should  be  done  twice  a  day. 

Feed  the  allowance  of  salt  twice  a  week.  When  animals  eat  the 
wagon  beds  and  feed  boxes,  or  lick  one  another's  hide,  it  is  a  sure 
indication  that  they  are  not  getting  enough  salt. 

The  feet  should  be  examined  and  cleaned  every  night.  In  a 
hot,  dry  country',  if  there  is  time  to  do  so,  their  fore-feet  should  be 
poulticed  with  flaxseed  twice  a  month. 

Great  attention  should  be  paid  to  shoeing  the  animals.  The 
blacksmith  should  fit  the  shoe  to  the  foot,  not  the  foot  to  the  shoe. 
Have  the  animals  shod  as  soon  as  they  need  it.  The  time  for  shoeing 
will  be  governed  by  the  amount  of  work  performed  and  the  character 
of  the  roads.  Ordinarily  once  in  three  or  four  weeks  will  be  sufficient. 
Teamsters  should  report  to  the  Quartermaster  the  condition  of  the 


TRANSPORTATION  AND  CARING  FOR  MEANS  49 
OF  TRANSPORTATION 

shoes,  and  when  camp  is  reached  the  blacksmith  should  attend  to  the 
animals  at  once.  When  it  is  necessary  to  have  an  animal  shod  on  the 
march,  turn  the  team  out  of  the  column,  and  instruct  the  teamster 
where  and  how  to  join  the  train. 

Park  the  train  at  night  and  tie  the  animals  to  the  wagons  so 
that  the  grain  may  be  fed  to  them  in  the  feed  box.  Where  a  picket 
rope  is  used,  see  that  it  is  securely  fastened  so  as  to  hang  about  4  feet 
from  the  ground,  and  that  the  halter  is  sufficiently  long  to  allow  the 
animal  to  lie  down. 

Animals'  shoulders  often  become  sore  and  the  animals  rendered 
unserviceable  from  the  fact  that  the  teamsters,  when  they  take  off  the 
harness  at  night,  instead  of  hanging  it  on  a  tree  or  putting  it  in  the 
wagon,  will  throw  it  on  the  ground  and  make  no  attempt  to  clean  the 
harness  in  the  morning  before  using  it.  In  consequence,  dirt  and  mud 
get  on  the  collars  and  harness  and  chafe  the  skin,  resulting  in  sores 
that  often  take  weeks  to  heal. 

It  would  be  well  to  wash  the  shoulders  frequently  in  strong  salt 
water. 

Draft  animals  should  not  be  driven  out  of  a  walk  except  in  cases 
of  urgent  necessity.  Exception  is  made  in  case  of  animals  used  on 
ambulances  and  spring  wagons. 

Impress  upon  teamsters  that  it  is  necessary  to  be  kind  to  all 
animals.  Discharge  any  man  who  kicks  an  animal  or  strikes  him  with 
a  club  or  otherwise  mistreats  him. 

Wagons 

When  wagons  are  used  every  day,  especially  in  a  sandy  country, 
have  the  wheels  greased  once  a  day.  One  to  one  and  one-half  pounds 
of  axle  grease  per  wheel  per  month  will  be  found  to  be  ample  in  all 
climates. 

It  is  of  the  utmost  importance  that  the  wheels  should  be  kept 
thoroughly  greased  at  all  times,  or  the  axle  will  be  injured  and  the 
axle  boxes  worn  out.  Always  carry  with  the  wagon  train  a  few  extra 
wagon  parts,  so  that  minor  repairs  may  be  made  at  once. 

The  wagons  should  be  inspected  morning  and  evening  to  ascer- 
tain if  anything  is  broken  about  them,  that  the  tires  are  tight,  axle 
nuts  well  screwed  on,  etc. 

Scrape  off  all  old  grease  before  putting  on  fresh  grease. 


50  CHAPTER  V. 

Harness 

Harness  should  be  examined  every  day.  Note  particularly  if 
any  stitches  are  broken,  if  any  parts  of  the  leather  are  worn  thin, 
badly  cracked,  or  cut,  and  if  any  of  the  buckles,  toggles,  snaps,  hames, 
chains,  bits,  and  rings  are  cracked  or  broken. 

Should  any  defect  or  weakness  be  noticed,  have  the  same  rem- 
edied at  once. 

Do  not  allow  the  harness  to  be  thrown  on  the  ground  where  it 
will  get  muddy  and  dirty,  for  when  the  mud  hardens  and  rubs  against 
the  skin  sores  will  result  that  may  render  the  animal  unserviceable 
for  weeks. 

In  stitching  harness,  see  that  knots  are  not  left  on  any  part  of 
the  leather  which  may  come  in  contact  with  the  animal's  body. 

Avoid  these  knots  by  using  two  double  or  back  stitches  at  tHe 
beginning  and  end  of  each  row  of  stitching. 

Sew  the  harness  and  do  not  use  rivets,  especially  if  the  leather 
has  plenty  of  life  and  is  not  extra  solid.  Use  the  best  linen  shoe 
thread  with  wax  ends  in  sewing. 

The  wax  should  be  the  spring,  summer  or  winter  kind,  depending 
on  the  season.     Buckle  the  collars  when  removed  from  the  animals. 

CLEANING  HARNESS 

Harness  should  be  cleaned  at  least  twice  a  month,  and  whenever 
it  gets  muddy. 

For  this  purpose  use  a  bucket,  lukewarm  water,  sponge,  harness 
soap,  harness  dressing,  neat's-foot  oil,  and  lampblack. 

For  ordinary  cleaning  the  following  instructions  should  be  ob- 
served: 

Provide  a  rack  to  hang  the  harness  on.  Where  no  better  arrange- 
ment is  on  hand,  insert  one  end  of  the  wagon  pole  between  the  spokes 
of  one  of  the  hind  wheels,  above  the  hub,  and  strap  it  to  the  axle. 

Hang  a  set  of  harness  on  the  pole,  dampen  the  sponge  in  clean 
water  and  pass  it  over  the  harness  until  the  dirt  has  become  soft. 

Rinse  out  the  sponge  as  often  as  necessary,  and  replace  the  dirty 
water  with  clean  water  frequently. 

Now  rub  the  sponge  on  the  harness  soap  until  you  obtain  a 
good  lather,  then  give  the  harness  a  good  heavy  coating  of  it,  and 
keep  rubbing  the  harness  until  all  dirt  is  removed.  In  some  instances 
it  may  be  necessary  to  use  a  thin  piece  of  wood  to  remove  the  dirt. 


TRANSPORTATION  AND  CARING  FOR  MEANS  51 
OF  TRANSPORTATION 

After  the  harness  is  thoroughly  clean,  work  up  a  very  thick  lather, 
coat  the  leather  parts  of  the  harness  with  it,  and  allow  it  to  dry 
without  further  rubbing. 

After  the  lather  has  been  absorbed  and  the  leather  is  dry,  put 
on  a  light  coat  of  harness  dressing.  To  do  this,  use  a  perfectly  clean 
sponge,  touch  the  harness  lightly,  just  enough  to  spread  the  dressing, 
and  do  not  rub.  Keep  the  dressing  in  an  air-tight  package  when 
not  in  use. 

When  the  harness  has  not  been  cleaned  for  some  time,  and  is 
hard,  it  should  first  be  cleaned  as  described  above.  Afterwards  take 
a  pint  of  neat's-foot  oil  for  each  single  set  of  harness  to  be  cleaned, 
pour  it  into  a  pan  and  mix  with  it  lampblack  in  the  proportion  of  one 
teaspoonful  to  each  pint  of  oil,  and  stir  this  mixture  until  it  has  a 
glossy  black  appearance.  In  cold  weather  heat  the  oil  until  it  is  luke- 
warm, but  never  hot,  before  using  on  harness.  Apply  the  mixture 
with  a  small  sponge,  rubbing  it  well  in.  Allow  about  forty-eight  hours 
to  elapse  before  using  harness  again.  In  cold  weather  allow  harness, 
after  being  thus  oiled,  to  hang  near  a  fire  for  an  hour. 

After  the  leather  is  thoroughly  dried,  apply  harness  dressing 
as  described  above. 


52  CHAPTER  VI. 

CHAPTER  VI 

MARCHES 

In  time  of  war,  protection  for  troops  on  the  march  is  provided 
by  means  of  Advance   Guards,  Flanking  Parties  and  Rear  Guards. 

The  average  march  for  infantry  is  from  15  to  20  miles  a  day; 
for  cavalry,  from  20  to  25,  and  for  artillery  from  15  to  25. 

When  practicable,  marches  should  begin  in  the  morning*  after 
the  men  have  had  their  breakfast,  and  the  following  general  rules 
should  be  observed: 

/    The  canteens  should  be  filled  before  the  march  begins. 

2  Infantry  should  march  about  3  miles  an  hour;  cavalry  about 
5,  alternating  the  walk  and  trot  and  occasionally  dismounting  and 
leading  for  short  distances;  the  artillery  about  4,  the  walk  being  the 
habitual  gait. 

S  The  pace  at  the  head  of  the  column  must  be  steady  and  the 
column  must  be  kept  closed  up  throughout  its  length. 

4  After  the  first  half  or  three-quarters  of  an  hour's  march,  the 
command  should  be  halted  for  about  fifteen  minutes  to  allow  the  men 
to  relieve  themselves  and  to  adjust  their  clothing  and  accoutrements. 

5  After  the  first  rest,  there  should  be  a  halt  of  ten  minutes 
every  hour. 

Immediately  upon  halting,  the  company  should  be  cautioned, 
"Any  man  wishing  to  relieve  himself,  do  so  at  once" — otherwise  some 
will  wait  until  the  halt  is  nearly  over. 

6  Indiscriminate  rushing  for  water  upon  halting  should  not  be 
allowed — one  or  more  men  from  every  squad  should  be  designated  to 
fill  the  canteens  of  the  squad. 

7  No  man  should  be  allowed  to  leave  the  ranks  without  per- 
mission of  his  company  commander. 


*  If  considerable  distance  is  to  be  marched  without  water,  the  start  should  be 
made  late  in  the  afternoon  and  continued  until  night  and  then  again  early  the  next 
morning,  halting  before  the  sun  gets  hot. 


MARCHES  53 

Men  allowed  to  fall  out  on  account  of  sickness  should  be  given 
notes  to  the  surgeon.  If  a  man  be  very  sick  a  noncommissioned 
officer  or  reliable  private  should  fall  out  with  him. 

8  Whenever  a  stream  is  forded  or  any  obstacle  passed,  the 
head  of  the  column  should  be  halted  a  short  distance  beyond,  so  as  to 
enable  the  rest  of  the  column  to  close  up. 

p  In  crossing  shallow  streams,  the  men  should  be  kept  closed 
up  and  not  allowed  to  pick  their  way. 

10    All  men  should  be  made  to  keep  their  places  in  column. 
//    A  lieutenant  or  the  first  sergeant  should  march  in  rear  of 
the  company  to  look  after  stragglers. 

12  Nibbling  while  actually  marching  should  be  prohibited. 

13  When  the  troops  march  for  the  greater  part  of  the  day,  a  halt 
of  an  hour  should  be  made  about  noon,  near  wood  and  water,  if 
practicable. 

14  The  halt  for  the  night  should  be  made  in  plenty  of  time  to 
allow  tents  to  be  pitched,  supper  cooked,  etc.,  before  dark. 

75  Since  marching  at  the  rear  of  the  column  is  more  disagree- 
able and  fatiguing  than  marching  at  the  front,  organizations  should 
take  daily  turns  in  leading.* 

ARTICLES    OF    WAR 

Art.  54.  Every  officer  commanding  in  quarters,  garrison  or  on 
the  march,  shall  keep  good  order,  and,  to  the  utmost  of  his  power,  re- 
dress all  abuses  or  disorders  which  may  be  committed  by  any  officer 
or  soldier  under  his  command;  and  if,  upon  complaint  made  to  him 
of  officers  or  soldiers  beating  or  otherwise  ill-treating  any  person, 
disturbing  fairs  or  markets,  or  committing  any  kind  of  riot,  to  the 
disquieting  of  the  citizens  of  the  United  States,  he  refuses  or  omits 
to  see  justice  done  to  the  offender,  and  reparation  made  to  the  party 
injured,  so  far  as  part  of  the  offender's  pay  shall  go  toward  such 
reparation,  he  shall  be  dismissed  from  the  service,  or  otherwise  pun- 
ished as  a  court  martial  may  direct. 

Art.   55.      All  officers   and  soldiers  are   to  behave   themselves   or- 

*  See  "Marches"  in  the  Infantry,  the  Cavalry  and  the  Artillery  Drill  Regula- 
tions, in  Field  Service  Regulations  and  in  the  Army  Regulations.  See  also  "The 
March   in  Campaign,"  in  Munson's  Military   Hygiene. 


U  CMAfTERVI. 

derly  in  quarters  and  on  the  march;  and  whoever  commits  any  waste 
or  spoil,  either  in  walks  or  trees,  parks,  warrens,  fish  ponds,  houses, 
gardens,  grain  fields,  inclosures,  or  meadows,  or  maliciously  destroys 
any  property  whatsoever  belonging  to  inhabitants  of  the  United 
States  (unless  by  order  of  a  general  officer  commanding  a  separate 
army  in  the  field)  shall,  besides  such  penalties  as  he  may  be  liable  to 
by  law,  be  punished  as  a  court  martial  may  direct. 


cammng  ss 

CHAPTER  VII 
CAMPING 

Forms  and  Dimensions  of  Camps.  The  forms  of  camps  given  in 
this  book  are  from  the  Field  Service  Regulations  (1910).  It  must, 
however,  be  remembered  that  these  forms  are  not  fixed  and  that  they 
must  often  be  materially  modified  so  as  to  conform  to  the  nature  of 
the  ground,  the  amount  of  space  available  and  other  circumstances. 

Infantry  : 

1.  Wall  Tents.  If  wall  tents  are  used,  the  tents  of  companies  are 
usually  pitched  in  two  lines  15  to  20  yards  apart,  facing  each  other. 

2.  Shelter  Tents.  If  shelter  tents  are  used,  they  are  usually  pitched 
in  two  lines  facing  each  other,  or  in  a  single  line  facing  the  head  of 
the  column. 

Cavalry  and  Field  Artillery  : 

1.  Wall  Tents.  If  wall  tents  are  used,  the  tents  of  troops  and  bat- 
teries are  pitched  either  in  one  line  or  in  two  lines  as  in  the  case 
of  infantry. 

2.  Shelter  Tents.    Same  as  Infantry. 

In  laying  out  a  camp  the  picket  lines  of  troops  are  placed  about 
40  yards  apart;  those  of  batteries  about  100  yards  apart.  With  ample 
ground  the  picket  lines  may  be  placed  on  the  flank  beyond  the  latrines. 

On  marches  from  day  to  day  the  battery  picket  lines  may  be 
run  through  the  rear  wheels  of  the  carriages,  thus  greatly  reducing 
the  size  of  the  camp  and  economizing  labor. 

Regimental  Camp.  A  normal  regimental  camp  is  a  column  of 
battalion  camps.  The  tent  of  the  colonel  is  10  yards  in  rear  of  the 
line  of  the  battalion  field  and  staff,  as  shown  in  diagram.  The  tent  of 
the  lieutenant  colonel  is  on  the  right,  that  of  the  adjutant  on  the 
left  of  the  colonel's  tent.  The  tents  of  the  other  staff  officers  are  on 
the  left  of  the  adjutant's  tent.  The  noncommissioned  staff,  band, 
hospital,  etc.,  are  placed  approximately  as  shown  in  the  diagram  for 
the  camp  of  a  regiment  of  infantry.  Animals  of  the  sanitary  troops 
are  tied  to  the  train  picket  line.  When  the  camp  is  for  one  or  two 
nights  only,  the  field  wagons  may  be  placed  on  the  flanks  of  the  com 
panics. 


56 


CHAPTER  VII. 
CAMP  OF  A  SOUADHON  OF  CAVALRY 


"  Picket  Line " 


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Train  &  Stores 


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Distances  in  yards.     Dimensions  of  Camp  150  x  ZeOyai-ds.   for  65  men  to  the  troop. 
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CAMP  OF  A  BATTAHOlSr  OF  ARTILLERY 


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Distances  in  yards.      Dimensions  of  Camp  280"  370 yards.  War  strength. 
A?  a  rule  the  horses  of  the  commander  and  staff  are  tied  to  the  battery  picket  lines. 


CAMPING 


57 


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Batta/ion  ''  a       ^    ^  ' 

a  £□      I 

_  _□_□_□  Q Q_a_Q  Q.n_ » . ^ ^^S§-^il I 


Q  <^°     aOrd.etc. 


aaaaaDDaa   d.q 

Battalion  ° 

aDanaDDna   o  a 


a     a      Scouts 
a     a     DDD 
a        a     □ 


Guard 


°  fl'Ht] 


Machine  Gun  Co. 

DDaaaaDDD   oat  tn 

r.  ^  '^• 

°  <S  c§ 


Adjt.a  aMess 
^Majora  a  Office 
'-'  SupQD     DNCS. 

DOrd.etc. 

a         fe 

,5— i 


Hospital 


lospital 


Distances  in  yards.         Dimensions  of  Camp  300  «  260  yards. 
For  65  men  to  the  company    Each  additional  tent  per  company  increases  the 
width  of  the  Camp  8  yards. 


58  CHAPTER  VII. 

When  shelter  for  company  messes  is  provided,  it  is  placed  in  line 
with  the  company  tents,  between  the  first  sergeant's  tent  and  cook's 
fires,  this  interval  being  increased  by  IS  yards  for  that  purpose. 

In  the  encampment  of  large  commands  the  integrity  of  the  var- 
ious units  is  maintained  so  far  as  practicable,  the  headquarters  being 
centrally  located.  Hospitals  are  set  up  only  when  necessary.  The 
ammunition  and  supply  trains  follow  the  principles  laid  down  for  the 
camping  of  convoys. 

The  1910  Field  Service  Regulations  do  not  mention  conical  wall 
tents.  According  to  the  old  Field  Service  Regulations  the  interval 
between  conical  wall  tents  was  12  paces  (30  feet)  from  center  pole 
to  center  pole. 

Tn  case  of  limited  space,  a  regiment  of  infantry  can  be  camped  in 
a  ten-acre  lot — that  is,  in  a  space  about  200  x  250  yds. 

1  acre  =160  sq.  rods; 
=:4840  sq.  yds.; 
=43560  sq.  ft. 
640  acres=l  sq.  mile. 

A  plot  of  ground  209  feet  square — also  a  plot  70  yds.  square — con- 
tains a  little  more  than  an  acre. 

Pitching  Tents,  and  Inspection  of  Shelter-Tent  Camp^ 

To  Pitch  Tents — Pitch  tents  as  prescribed  by  the  Infantry  Drill 
Regulations. 

Guy  Ropes — rThe  length  of  the  guy  ropes  for  the  shelter-tent 
shall  be  sixty-five  inches,  from  inside  of  eye-splice  to  outer  end  of 
some  permanent  device  on  the  other  end  of  the  rope,  preferably 
a  wire  hook.  If  impracticable  to  secure  a  hook,  then  an  overhand 
knot  will  be  permanently  placed,  so  that  from  outside  of  knot  to 
inside  of  eye-splice  shall  measure  sixty-five  inches,  with  enough  free 
end  beyond  knot  to  allow  front  rope  being  passed  up  through  rope 
eyes  of  both  shelter  halves  and  form  two  half  hitches  on  standing 
part  of  guy  rope;  loose  end  tucked  between  shelter  halves  at  top  of 
tent.  Rear  rope  to  have  free  end  passed  down  through  both  rope 
eyes  and  another  overhand  knot  formed  inside. 

1  This  splendid  system  for  laying  out  contents  of  blanket  roll,  and  displaying 
equipments  was  prepared  by  a  board  of  officers  of  the  7th  Infantry. 


CAMPING  59 

Inspection  of  Camp. 

The  disposition  of  contents  of  blanket  roll  and  equipments  for 
inspection  will  be  as  follows: 

Poncho,  if  not  worn,  to  be  placed  in  tent  first,  folded  edges  to 
the  front,  folded  as  prescribed  for  the  blanket,  rubber  side  out. 

Blanket,  to  be  folded  once  across,  opposite  to  fold  already 
made,  then  grasp  the  striped  end  and  fold  in  three  equal  folds,  once 
over  twice  the  width  of  fold  and  then  back  again  the  width  of  fold. 
Place  blanket  inside  of  tent  on  top  of  the  poncho  with  the  stripe  up 
and  folded  edges  to  the  front  and  on  a  line  with  corner  pin  and  pole, 
the  end  nearer  the  center  touching  the  pole. 

Cartridge  Belt,  on  top  of  and  on  line  with  front  edge  of  blanket, 
pockets  up,  suspenders  stretched  along  belt  on  top  of  pockets,  inside 
of  suspenders  showing. 

Haversack,  Canteen,  Tin  Cup  and  Bayonet  Scabbard,  attached 
to  belt  and  lying  on  the  blanket  with  the  bayonet  scabbard  pointing 
directly  to  the  rear  along  the  left  edge  of  the  blanket. 

Meat  Can,  open  on  top  of  haversack,  concave  sides  up,  parallel 
to  and  on  line  with  sides  of  haversack  flap,  the  cover  of  the  meat  can 
on  the  left,  the  hinge  and  ring  to  the  front,  the  handle  closed. 

Knife,  Fork  and  Spoon,  close  together  in  the  center  of  the 
haversack  and  in  the  order  named  from  right  to  left,  handles  to  the 
front  and  on  the  line  of  the  rear  ends  of  the  meat  can,  the  letters 
"U.  S."  showing. 

Towel,  neatly  folded,  front  edge  on  line  with  bottom  of  belt, 
right  edge  on  line  and  parallel  ^  right  edge  of  blanket. 

Housewife,  Stockings,  Soap,  Comb  and  Toothbrush,  neatly  ar- 
ranged on  top  of  towel. 

Blanket  Roll  Straps,  on  ground  against  rear  edge  of  blanket, 
in  rear  of  canteen. 


CAMPING  '  61 

OUTPOSTS 

In  time  of  war  protection  for  troops  in  camp  is  provided  by 
means  of  Outposts. 

The  art  of  laying  out  camps  is  called  castrametation. 

The  following  conditions  must  be  considered  in  the  selection  of 
camp  sites: 

/     Location. 

2  Water,  wood  and  grass. 

3  Sanitation,  and  in  time  of  war,  defense  and  safety. 

Camps  should  be  on  slightly  sloping  ground,  well  drained  and 
subject  to  sunny  exposures.  Sandy  or  deep,  gravelly  soil  is  desirable, 
but  muddy  rivers,  ponds,  swamps,  made  ground,  alluvial  soil  and  en- 
closed ravines  must  be  avoided. 

In  time  of  war  all  hills  and  eminences  near  by  should  be  occupied 
by  pickets.  When  camp  is  established  for  an  indefinite  period,  drain- 
age should  be  attended  to  at  once.  Each  tent  should  have  a  shallow 
trench  dug  around  it  and  the  company  and  other  streets  ditched  on 
both  sides,  all  the  trenches  and  ditches  connecting  with  a  ditch  that 
carries  the  water  from  the  camp.  All  surface  drainage  from  higher 
ground  should  be  intercepted  and  turned  aside. 

In  front  of  every  camp  of  a  permanent  nature,  there  should  be 
a  parade  ground  for  drills  and  ceremonies,  and  the  sanitary  condi- 
tions of  the  camp  should  be  carefully  considered. 

In  camping  for  the  night  on  a  fordable  stream  that  is  to  be 
crossed,  always  cross  before  going  into  camp;  for  a  sudden  rise  or 
the  appearance  of  the  enemy  might  prevent  the  crossing  the  next 
morning. 

Whenever  windstorms  are  expected,  the  tent  pegs  should  be 
secured  and  additional  guy  ropes  attached  to  the  tents.  If  the  soil  be 
loose  or  sandy,  stones  or  other  hard  material  should  be  placed  under 
the  tent  poles  to  prevent  their  working  into  the  soil,  thus  leaving  the 
tent  slack  and  unsteady.  When  the  soil  is  so  loose  that  the  pegs  will 
not  hold  at  all,  fasten  the  guy  ropes  to  brush,  wood  or  rocks  buried 
in  the  ground. 

Tents  may  be  prevented  from  blowing  down  by  being  made  fast 
at  the  corners  to  posts  firmly  driven  into  the  ground,  or  by  passing 


62  CHAPTER  VII. 

ropes  over  the  ridge  poles  and  fastening  them  to  pegs  firmly  driven 
into  the  ground. 

While  trees  add  very  much  to  the  comfort  of  a  camp,  care 
should  be  exercised  not  to  pitch  tents  near  trees  whose  branches  or 
trunks  might  fall. 

In  a  hostile  country  the  capability  of  defense  of  a  camp  site 
should  always  be  considered, 

MAKING  CAMP 

The  command  should  be  preceded  by  the  commanding  officer  or 
a  staff  officer,  who  selects  the  camp  site,  and  designates,  by  plant- 
ing stakes,  the  lines  of  tents,  the  positions  of  the  sinks,  guard  tent, 
kitchens,  picket  line,  etc. 

After  the  companies  are  marched  to  their  proper  positions  and 
arms  are  stacked,  the  details  for  guard  and  to  bring  wood,  water,  dig 
sinks,  pitch  tents,  handle  rations,  etc.,  should  be  made  before  ranks 
are  broken. 

Immediately  upon  reaching  camp  and  before  the  men  are  allowed 
to  go  around,  patrolling  sentinels  should  be  established  to  prevent 
men  from  polluting  the  camp  site  or  adjoining  ground  before  the 
sinks  are  constructed. 

Sentinels  should  be  posted  over  the  water  supply  without  delay. 

As  soon  as  the  tents  have  been  pitched  and  the  sinks  dug,  the 
camp  should  be  inspected  and  all  unnecessary  sentinels  relieved. 

The  tents  should  be  pitched  and  the  sinks  dug  simultaneously. 

If  the  weather  is  at  all  threatening  or  if  it  is  intended  to  camp 
more  than  one  night,  all  tents  should  be  ditched. 

Should  the  troops  reach  camp  before  the  wagons,  the  companies 
may  be  divided  into  squads  and  set  to  work  clearing  the  ground, 
gathering  fire  wood,  collecting  leaves,  grass,  etc.,  for  beds,  etc. 

The  moment  a  command  reaches  camp  its  officers  and  men 
usually  want  to  go  here  and  there  under  all  sorts  of  pretexts.  No  onf 
should  be  allowed  to  leave  camp  until  all  necessary  instructions  have 
been  given. 

Officers  should  not  be  allowed  to  leave  camp  without  permission 
from  the  commanding  officer,  and  enlisted  men  should  not  be  per- 


CAMPING  63 

mitted   to   leave   camp   without   permission   of  their   company   com- 
manders. 

Sick  call  should  be  held  as  soon  as  practicable  after  the  tents 
have  been  pitched. 

Retreat  roll  call  should  always  be  under  arms,  an  officer  being 
with  each  company  and  inspecting  its  arms. 

CONSTRUCTION  OF  SINKS 

The  sinks  must  be  dug  immediately  upon  reaching  camp — their 
construction  must  not  be  delayed  until  the  camps  have  been  pitched 
and  other  duties  performed.  The  number  of  sinks  should  be  reduced 
to  a  minimum — each  company  should  not  be  permitted  to  have  its 
own  sink — there  should  be  one  sink  to  each  battalion.  The  exact 
location  of  the  sinks  should  be  determined  by  the  commanding  officer, 
or  by  some  officer  designated  by  him,  the  following  considerations 
being  observed: 

/  They  should  be  so  located  as  not  to  contaminate  the  water 
supply,  and  should  be  on  the  leeward  side  of  the  camp. 

2  They  should  not  be  placed  where  they  can  be  flooded  by  rain 
water  from  higher  ground,  nor  should  they  be  so  placed  that  they  can 
pollute  the  camp  by  overflow  in  case  of  heavy  rains. 

S  They  should  be  as  far  from  the  tents  as  is  compatible  with 
convenience — if  too  near,  they  will  be  a  source  of  annoyance;  if  too 
far,  some  men,  especially  at  night,  and  particularly  if  affected  with 
diarrhea,  will  defecate  before  reaching  the  sink.  Under  ordinary  circum- 
stances, a  distance  of  about  75  yards  is  considered  sufficient. 

4  The  sinks  and  the  kitchens  should  always  be  widely  separated, 
and  when  practicable  should  be  on  opposite  sides  of  the  camp. 

The  size  of  the  sink  will  depend  on  the  length  of  time  the  camp 
is  to  be  occupied.  If  it  be  for  only  one  night,  a  trench  about  two  feet 
wide  and  two  feet  deep  will  be  sufficient,  its  length  depending  upon 
the  number  of  men  to  be  accommodated,  a  length  of  about  twenty 
feet  being  sufficient  for  a  company  of  one  hundred  men.  If  the  camp 
is  to  be  occupied  for  several  days,  the  sink  should  be  about  six  feet 
deep,  three  feet  wide  at  the  top  and  two  feet  at  the  bottom.  The 
soil  from  the  trench  should  be  piled  to  the  rear,  from  where  it  can 


64  CHAPTER  VII. 

be  scattered  as  needed  over  the  deposits.  The  seat  may  be  formed 
by  placing  a  good  stout  pole  on  the  edge,  about  18  inches  above  the 
ground,  and  supported  at  each  end  by  forked  posts. 

The  sink  should  be  hidden  from  view  by  brushwood  stuck  into 
the  ground  and  a  roof  of  boughs  should  be  constructed  to  keep  off 
the  sun.  At  least  twice  a  day,  in  the  morning  and  in  the  evening,  the 
police  party  should  cover  the  bottom  with  a  slight  layer  of  loose 
earth.  Better  still,  each  man  should  be  made  to  cover  his  own  defeca- 
tion with  earth,  ashes  or  lime.  As  a  general  rule,  one  soldier  for 
every  sink  should  be  especially  detailed  to  see  that  the  defecations 
are  properly  covered  and  that  all  other  rules  pertaining  to  the  sinks 
are  obeyed.  Lime  or  crude  petroleum,  if  available,  should  be  spread 
over  the  deposits,  petroleum  being  especially  good  to  keep  flies  away. 

When  the  sink  is  filled  to  within  two  or  three  feet  of  the  surface 
its  use  is  to  be  discontinued  and  earth  thrown  in  and  packed  until  a 
slight  mound  is  made  above  it. 

All  sinks  should  be  filled  in  before  marching. 

See  "The  Sanitary  Administration  of  the  Camp,"  in  "Munson's  Military 
Hygiene." 

KITCHENS 

The  following  are  simple  methods  of  constructing  camp 
kitchens: 

/  Dig  a  hole  about  two  feet  deep,  in  which  build  a  fire  and 
keep  it  burning  until  the  hole  is  full  of  hot  ashes;  put  what  is  to  be 
cooked  in  covered  pans  which  are  placed  in  the  hole  and  covered  with 
ashes,  on  top  of  which  keep  a  fire  burning  briskly. 

2  Dig  a  trench  in  the  direction  of  the  wind,  of  a  width  a  little 
less  than  the  diameter  of  the  kettles  and  about  one  foot  deep  at  the 
end  from  which  the  wind  is  blowing,  continuing  this  depth  for  four 
or  five  feet  and  then  gradually  decreasing  it  until  the  surface  of  the 
ground  is  reached.  Build  a  fire  in  the  deep  part  of  the  trench;  be- 
ginning a  short  distance  from  the  deep  end  of  the  trench,  place  the 
kettles  over  the  fire  touching  one  another,  stopping  up  with  dry  sod 
the  chinks  made  by  the  roundness  of  the  kettles,  so  that  the  space 
underneath  will  form  a  flue. 

S  Dig  a  trench  about  two  feet  wide,  one  foot  deep  and  five  feet 
long;  at  each  end  drive  into  the  ground  a  forked  stick,  of  equal  heights, 
and  place  upon  them  a  stout  sapling,  from  which  suspend  the  kettles. 


CAMPING  65 

4  In  clay  soil,  preferably  on  the  slope  of  a  hill,  dig  a  hole  about 
three  feet  square  and  two  feet  deep;  from  one  side  of  the  hole,  and 
about  one  foot  below  the  surface  of  the  ground,  run  a  lateral  shaft 
about  one  foot  square  and  six  feet  long,  sinking  a  vertical  shaft  at 
the  end;  connect  the  lateral  shaft  with  the  surface  of  the  ground  by 
three  equidistant  holes,  over  which  the  kettles  are  placed. 

As  a  precautionary  measure  against  setting  the  camp  on  fire, 
all  dry  grass,  underbrush,  etc.,  in  the  immediate  vicinity  of  the  kitchen 
should  be  cut  down. 

In  case  of  a  fire  in  camp,  underbrush,  spades,  shovels,  blankets, 
etc.,  are  used  to  beat  it  out. 

Gunny  sacks  dipped  in  water  are  the  best  fire  fighters. 

Burning  away  dried  grass  and  underbrush  around  exterior  of 
camp  is  a  great  protection  against  fire  from  outside. 

KITCHEN  PITS 

Pits  of  convenient  size  should  be  constructed  for  the  liquid  refuse 
from  the  kitchens.  Solid  refuse  should  be  burned  either  in  the  kitchen 
fire  or  at  some  designated  place,  depending  upon  whether  the  camp 
is  of  a  temporary  or  permanent  nature.  Unless  the  camp  be  of  a 
very  temporary  nature,  the  pits  should  be  covered  with  boards  or 
other  material  in  order  to  exclude  the  flies. 

All  pits  should  be  filled  in  with  earth  before  breaking  camp. 

INCINERATION  PITS 

The  incineration  pit  used  by  the  National  Guard  of  Pennsylvania, 
and  shown  in  the  following  diagram,  aflfords  an  excellent,  simple  and 
economical  way  of  disposing  of  camp  waste  and  offal,  tin  cans  and 
dish-water  included: 


66 


CHAPTER  VII. 


/=^/7A/  ^(P/^  y^z- 


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~EI  IT^ 


2w 


^     %     /^^/^7- 


"^Z^^Z^ 


c^^V 


^^^^^  J^yf^/7^P/\/ 


Description.    ' 

The  pit  is  about  4^  feet  long,  1^  feet  wide  and  2  feet  deep  at 
one  end  and  2^4  at  the  other.  It  is  partially  filled  with  stones,  the 
larger  ones  on  the  bottom  and  the  smaller  on  the  top.  At  one  end  of 
the  pit  the  stones  extend  a  little  above  the  surface,  and  slope  gradually 
toward  the  other  end  until  the  fire  pit  is  reached  ten  inches  below  the 
surface  of  the  trench.  Over  the  fire  pit,  about  five  inches  above  the 
ground,  is  placed  a  crab  or  a  piece  of  boiler  iron,  on  which  is  boiled 
all  the  water  for  washing  dishes,  etc.  The  fire  pit  is  only  about  one- 
half  of  the  stone  surface,  as  the  radiated  heat  keeps  the  rest  of  the 
stones  hot,  causing  all  dish  and  slop  water  to  evaporate  quickly. 


CAMPING  67 

Any  tin  cans  that  may  be  thrown  into  the  fire  pit  are  removed 
after  a  short  exposure  to  the  heat  and  placed  in  a  trench  especially 
dug  for  the  purpose. 

BUNKS 

Place  a  number  of  small  poles  about  seven  feet  long  close  to- 
gether, the  upper  ends  resting  on  a  cross  pole  about  six  inches  in 
diameter  and  the  lower  ends  resting  on  the  ground;  or,  the  poles  may 
be  raised  entirely  off  the  ground  by  being  placed  on  cross  poles  sup- 
ported by  forked  stakes  at  the  corners;  on  the  poles  place  grass, 
leaves,  etc. 

WOOD 

The  firewood  should  be  collected,  cut  and  piled  near  the  kitchen. 
Dry  wood  is  usually  found  under  logs  or  roots  of  trees. 

If  wagons  are  not  heavily  loaded,  it  is  sometimes  a  good  plan 
to  bring  a  few  sticks  of  dry  wood  from  the  preceding  camp,  or  to 
pick  up  good  wood  en  route. 

WATER 

Precautionary  measures  should  always  be  taken  to  prevent  the 
contamination  of  the  water,  and  a  guard  from  the  first  troops  reach- 
ing camp  should  be  placed  over  the  water  supply.  Water  used  for 
drinking  purposes  should  be  gotten  from  above  the  camp,  and  places 
below  this  point  should  be  designated  for  watering  the  animals, 
bathing  and  washing  clothes. 

In  the  field  it  is  sometimes  necessary  to  sterilize  or  filter  water. 
The  easiest  and  surest  way  of  sterilizing  water  is  by  boiling.  Boiled 
water  should  be  aerated  by  being  poured  from  one  receptacle  to  an- 
other or  by  being  filtered  through  charcoal  or  clean  gravel.  Unless 
boiled  water  be  thus  aerated  it  is  very  unpalatable  and  it  is  with 
difficulty  that  troops  can  be  made  to  drink  it. 

Filtration  merely  clarifies — it  does  not  purify.  The  following 
are  simple  methods  of  filtration: 

/  Dig  a  hole  near  the  source  of  supply  so  that  the  water  may 
percolate  through  the  soil  before  being  used. 

2  Sink  a  barrel  or  box  into  the  ground,  the  water  entering 
therein  through  a  wooden  trough  packed  with  clean  sand,  gravel  or 
charcoal. 

S  Place  a  box  or  barrel  in  another  box  or  barrel  of  larger  size, 
filling  the  space  between  with  clean  sand,  gravel,  moss  or  charcoal, 


68  CHAPTER  VII. 

and  piercing  holes  near  the  bottom  of  the  outer  barrel  and  near  the 
top  of  the  inner.  The  filter  thus  constructed  is  partly  submerged  in 
the  water  to  be  filtered.    See  also  page  97. 

4.  Bore  a  small  hole  in  the  bottom  of  a  barrel  or  other  suitable 
receptacle,  which  is  partly  filled  with  layers  of  sand,  gravel,  and,  if 
available,  charcoal  and  moss.  The  water  is  poured  in  at  the  top  and 
is  collected  as  it  emerges  from  the  aperture  below. 

The  amount  of  water  used  by  troops  is  usually  computed  at  the 
rate  of  five  gallons  for  each  man  and  ten  gallons  for  each  animal  per 
day. 

For  a  full  discussion  of  the  purification  of  drinking  water,  see 
"Water,"  Munson's  Military  Hygiene. 

POLICING  OF  CAMP 

The  proper  and  efficient  police  of  a  camp  is  of  the  greatest  im- 
portance, and  the  following  regulations  should  be  enforced: 

1  Company  commanders  will  maintain  neatness  and  proper 
sanitary  conditions  within  their  respective  organizations. 

2  The  officer  of  the  day  is  charged  with  the  general  policing  of 
the  camp,  utilizing  prisoners  and  fatigue  parties  for  the  purpose. 

J  Company  commanders  will  make  daily  inspections  of  their 
company  quarters,  kitchens  and  sinks. 

4  The  company  streets  will  be  swept  daily,  and  the  intervening 
spaces  between  tents  carefully  policed. 

5  All  tents  will  be  swept  out  daily. 

7  The  condition  of  the  outskirts  of  the  camp  will  be  given  close 
attention,  being  kept  free  from  all  refuse, 

6  All  bedding  will  be  sunned  daily. 

5  In  fair  weather,  every  morning  after  breakfast  the  tent  walls 
will  be  looped  up.  In  cold  weather  the  tent  walls  will  be  raised  dur- 
ing the  absence  of  the  occupants  at  drill  or  other  duty. 

g  Every  night  at  tattoo  and  also  during  wet  weather  the  tent 
ropes  will  be  slackened.  They  will  be  tightened  again  at  reveille  or 
when  the  weather  clears. 


CAMP  EXPEDIENTS 


69 


CHAPTER  VIII 
CAMP  EXPEDIENTS 


The  Camp  Fire  Crane. 


While    loyalty    to    superiors    is    most 
important  in  garrison,  it  is  more  so  in  the 
field,    especially    in    the    presence    of    the 
enemy,  where  the  lack  of  ab- 
solute  loyalty  on  the  part   of 
subordinates  may  defeat  the  plans  of  super- 
iors and   result   in   disaster   for   both   subor- 
dinate and  superior. 

In  the  field  less  attention  is  paid  to  the 
appearance  of  dress,  niceties  of  military 
courtesy,  etc.,  than  in  garrison.  Field  ser- 
vice offers  a  better  opportunity  for  individual- 
ity, and  every  man  should  be  a  "natural  born 
hustler,"  bearing  in  mind  the  injunction,  "The 
Lord  helps  those  who  help  themselves." 
I  A  Good  Camp  Lamp  can  be  made  by  using  clear  tal- 

■^['^  low  fat,  (fat  of  animals),  melted  down  and  put  in  an  old 
,^  tin  can.     Improvise  a  wick  from  unravelled  cot- 
ton or  tent  canvas,  put  one  end  in   can  and  the 
other  end  on  edge  of  can  and  wire. 

A  Good  Camp  Candlestick.  A  safe  one  can 
be  improvised  from  a  potato  with  a  hole  in  it — 
bottom  sliced  off  so  it  will  stand  firmly — or  an  old  can  part- 
ly filled  with  dirt. 

A  Good  Camp  Spoon,  Knife  and  Fork  can  be  made  from 
a    shell    and   split   stick.     A    fork   can   easily   be    whittled,    and    a   good 


Camp  Pot,  Hook 
And  Poker. 


^:^ 


^^Sg±igS> 


(Note:  The  illustrations  and  very  nearly  all  the  text  beginning  with,  "A  Good 
Camp  Lamp,"  on  this  page  to  "To  Make  a  Good  Camp  Lantern,"  page  266,  are  from 
"COMPLETE  CAMPERS'  Manual,"  published  by  the  Gold  Medal  Furniture  Co.) 


70 


CHAPTER  VIII. 


knife  made  from  a  piece  of  tin  cut  from  an  old  can  and  inserted  in  a 
split  stick;  lash  it  tight  with  wire. 

A  Good  Dinner  Plate  or  Cooking  Utensil, 

from   a   piece   of   green   thick   barky   tree,   using 
smooth  part  for  food. 

Any    Old   Tin    Can.     Top    care- 
fully burnt  out  over  camp   fire,  then 
scoured   makes   a   good   cup    or    small   cooking   utensil.        UK' 
Make  handle  of  wire  as  shown  in  illustration. 

Frying  or  Broiling  without  Utensils.  Use  the  green,  thick  bark 
of  a  tree,  rough  side  down  on  fire.  Use  the  camp  fire  tongs  (as  illus- 
trated on  page  264)    or  make  a  toaster  and  broiler  as  shown,   from  a 


The  Bark  Plate  aud  Broiler. 


Stick  having  a  split  end  which  will  hold  the  meat  over  a  hot  coal 
fire.    Don't  pierce  the  meat. 

Always  carry  a  small  bag  of  salt  in  the  haversack. 

A  Reliable  Camp  Clock.  A  very  accurate 
one  can  be  improvised  by  making  a  sun  dial  of  a 
piece  of  stick  stuck  in  the  earth  where  the  sun's 
rays  can  cast  the  shadow  of  the  stick  on  the 
ground.  You  can  mark  the  ground  most  accur- 
_  ately  if  one  of  your  party  has  a  watch.    Then  the 

^XS^^    «^--^r~    clock   will   serve   you    well,   when   the   man   with 
the  watch  is  gone. 

Don't  Spoil  a  Good  Knife.  In  opening  tin  cans  in  camp,  take 
the  camp  axe.  Cut  a  cross  in  the  center  and  open  the  cuts  afterward, 
but  not  with  the  fingers. 

To  Heat  a  Tent  Without  a  Stove.  Build  a  camp  fire  near  tent 
opening,  surround  it  partly  with  a  radiator  of  logs,  bark  of  tree  or  brush, 
so  as  to  throw  the  heat  inside. 


CAMP  EXPEDIENTS 


71 


Another  Way.  Throw  into  camp  fire  a  lot 
of  stones,  the  larger  the  better,  let  them  get  red 
hot,  put  into  bucket  and  carry  into  tent,  invert 
the  bucket  over  them,  and  it  will  surprise  you. 
With  a  change  of  stones  in  the  fire  you  can  renew 
and  keep  warm  all  night  long; — or  use  camp 
kettle. 
Still  Another  Way.  (Perfectly  safe  if  com- 
mon sense  is  used).  Dig  a  pit  half  a  bucket  in 
size  somewhere  in  the  tent.  Fill  it  heaping  full 
of  red  hot  clear  coals  (embers)  from  the  camp  fire, 
taking  care  no  unburnt  or  smoky  wood  is  therein. 
Now  cover  this  with  the  kettle  or  pail.  With 
mud,  plaster  up  the  edges,  and  it 'will  keep  your 
tent  and  you  warm  all  night  long.  Use  camp 
pails  (iron  of  course). 

And  Still  Another  Way.  Dig  a  trench  from 
interior  of  tent  to  a  fire  in  a  hole  outside  of  tent,  covering  the  trench 
with  old  pieces  of  tin,  sod,  etc.  To  heat  all  the  space  in  the  tent,  dig 
a  trench  all  the  way  through  the  tent,  having  the  fire  at  one  end  of 
trench  and  the  chimney  at  the  other,  both  fire  and  chimney  being,  of 
course,  outside.  The  hot  air  passing  through  the  trench-flue  will 
keep  the  tent  warm. 

In  Case  of  Fire  in  Tent.  If  serious,  lay  hold  of  the  bottom  of 
the  bedding  and  pull  out,  and  with  a  blanket  smother  the  fire  quick- 
ly.    If  fire  is  caught  in  time  you  can  smother  it. 

Let  the  tent  go,  but  save  the  outfit  therein,  if  possible.  You  can 
improvise  shelter  but  not  the  outfit,  so  save  that  part  first. 

To  Find  Out  Correctly  How  the  Winds  Blow.  If  the  wind  is 
very  light,  place  your  finger  in  your  mouth  for  a  minute,  moisten  it, 
then  hold  it  in  the  air.  The  coolest  side  indicates  the  direction  from 
which  the  wind  blows. 

A  Good  Fire  Shovel. — Can  be  made 

O    of  a  piece  of  tin  and  a  split  stick;  it  is  also 

an  excellent  broiler. 

How  to   Sleep  Warm.     Sheets   of  paper,   or   an   old  newspaper 

sewed  between  two  blankets,  equals  three  blankets.    A  thin  vest  lined 

with  paper  equals  two. 

In   cold   weather,   it   is   most   important   both   for   comfort   and 


C-^i^b.^=i.^.^^ 


72  CHAPTER  VIII. 

health  that  the  extremities  be  kept  warm  at  night.  A  sweater  with 
high  rolling  collar,  a  pair  of  heavy  woolen  socks  and  a  woolen  knitted 
nightcap  are  excellent  for  this  purpose,  being  equivalent  to  two  or 
three  blankets. 

The  feet  may  be  kept  warm  by  inclosing  them  in  paper  bags, 
tied  around  the  ankles. 

Chafing.  If  the  seams  of  underwear  chafe  or  gall  the  skin,  turn 
inside  out.  Common  corn  starch  is  a  most  excellent  talcum  or  chafing 
preventative  and  cure. 

If  Soaking  Wet.  If  soaking  wet  and  no  dry  clothes  handy 
take  off  wet  garments  and  wring  them  out  as  dry  as  possible — put 
on  again, — you  are  less  liable  to  take  cold,  and  will  be  much  warmer 
besides. 

Burn  Up  All  Kitchen. and  Table  Refuse.  Even  potato 
skins  and  wet  tea  or  coffee  grounds,  burn  out  even  tin  cans  in 
the  camp  fire,  if  thrown  out  they  are  fly  and  maggot  breeders, 
and  mean  lots  of  flies  in  camp.  Burnt  out  and  thrown  aside 
they  are  harmless. 

To  Test  the  Freshness  of  Meats,   Game,   Etc.    Thrust 
a  knife  blade  into  center  of  flesh — remove   the  blade;   your 
nose  to  the  knife  blade  will  do  the  rest.     Meat  is  often  fresh 
Camp   outside  when  the  inside  is  not.     Your  nose  can't  tell  inside- 
Tongs,   the  knife  blade  can. 

For  Washing  Flannels  and  Woolens.  Don't  wring  out,  hang 
them  up  dripping  wet  and  they  won't  wrinkle  up  or  shrink. 

To  Keep  Fresh  Meats,  Game,  Etc.  By  hanging  in  old  sack, 
sack  opening  downward;  secure  with  cord,  tied  to  legs  of  game;  then 
take  a  few  branches  of  leaves  and  cover;  the  rustle  of  these  leaves 
will  help  keep  the  flies  away  and  the  meat  cool.  Fasten  the  bottom 
opening  with  splinters  of  wood,  so  you  can  get  at  meat  without  trouble. 
Biscuit  Cutter  and  Rolling  Pin.  The  tin  baking  powder  can 
cover  makes  an  excellent  biscuit  cutter  and  any  bottle  a  good  rolling 
pin — even  an  unopened  can. 

To  Cool  Water.  Any  old  well  soaked  cloths,  wrapped  around 
outside  of  bottle  or  bucket  will,  if  hung  in  the  shade,  help  cool  con- 
tents.   Remove  the  cork. 

Water  may  also  be  cooled  by  wetting  the  canteen  and  then  hanging 
in  a  cool  place. 

Clothes  Hanger.  A  wire  or  rope  stretched  across  upper  part  of  the 
vertical  tent  poles  makes  a  good  clothes  hanger. 


CAMP  EXPEDIENTS  73 

Hot  Water  Bottle.  A  canteen  filled  with  boiling  water  is  a 
foot  warmer  (a  hot  water  bottle  for  your  camp  bed),  that  insures 
you  the  warmth  of  an  extra  blanket,  and  is  invaluable  in  emergencies 
of  camp  sickness. 

Life  Preservers.  Three  or  four  empty  canteens,  tightly  corked 
and  fastened  together,  make  a  very  good  life  preserver. 

A  Good  Camp  Bed  for  Tents,  or  Tent  Carpet.  Take  fine  ends 
of  any  branch  clippings,  and  plenty  of  them.  Commence  at  the  head 
of  tent,  lay  rows  of  them  butts  to  the  rear,  in  successive  layers. 
If  this  is  done  right  and  carefully  and  ends  locked  with  a  log  rolled 
on  so  as  to  hold  end  in  place,  an  extremely  soft  bed  is  the  result. 
Over  this  spread  a  piece  of  canvas  or  blanket. 

If  Thirsty  and  Can't  Find  Water.  Place  a  pebble  or  button 
in  the  mouth  and  keep  it  there;  it  will  surprise  you  with  the  result, 
and  relieve  that  dryness  entirely — try  it. 

Lost  in  Camp.  When  you  find  you  have  lost  your  way,  don't 
lose  your  head — ^keep  cool;  try  and  not  let  your  brains  get  into  your 
feet.  By  this,  we  mean,  don't  run  around  and  make  things  worse, 
and  play  yourself  out.  First:  Sit  down  and  think;  cool  oflf,  then 
climb  a  tree,  or  hill,  and  endeavor  to  locate  some  familiar  object  you 
passed,  so  as  to  retrace  your  steps.  If  it  gets  dark,  build  a  rousing 
camp  fire.  Ten  to  one  you  will  be  missed  from  camp,  and  your 
comrades  will  soon  be  searching  for  you,  and  your  fire  will  be  seen 
by  them.  Give  distress  signals,  but  don't  waste  all  your  ammunition 
thus.  It's  ten  to  one  morning  and  a  clear  head,  after  a  comfortable 
night,  (if  you  make  it  so)  will  reveal  to  you  the  fact  that  your  camp 
is  much  closer  to  you  than  you  imagined. 

Ta  locate  position — note  the  limbs  and  bark  of  trees — the  north 
side  of  trees  can  be  noted  by  the  thickness  and  general  roughness. 
Moss  most  generally  is  to  be  found  near  the  roots  on  the  north  side. 
Note  also,  limbs  or  longer  branches,  which  generally  are  to  be  found 
longer  on  south  side  of  trees,  while  the  branches  exposed  to  the 
north  most  generally  are  knotty,  twisted  and  drooped.  In  the  forest 
the  tops  of  the  pine  trees  dip  or  trend  to  the  north;  also:  If  you 
find  water,  follow  it;  it  generally  leads  somewhere — where  civilization 
exists.  The  tendency  of  people  lost,  is  to  travel  in  a  circle  uselessly; 
by  all  means,  keep  cool,  and  deliberate.  Blaze  your  way,  by  leaving 
marks  on  trees  to  indicate  the  direction  you  have  taken. 


74  CHAPTER  VIII. 

To  Make  a  Fire  Without  Matches.  Take  a  dry  handkerchief 
or  cotton  lining  of  your  coat,  scrape  out  a  very  fine  lint,  a  few  hand- 
fuls,  by  using  the  crystal  of  your  watch,  compass  or  spectacle,  a  sun 
glass  can  be  made  that  will  ignite  the  lint,  which  can  be  blown  to  fire. 

Another  Way.  Sprinkle  powder  of  cartridge  as  a  fuse  to  the 
cotton  lint,  and  with  the  cartridge  percussion  cap  you  can  easily 
ignite  the  lint,  dry  moss,  leaves,  etc. 

Still  Another  Way.  Take  scrapings  of  very  fine  pine  wood,  find 
a  piece  of  quartz  or  hard  ragged  rock,  by  using  your  knife  or  bayonet 
as  a  steel  you  have  a  practical  flint  and  steel.  If  you  haven't  these 
things,  use  two  pieces  of  rough,  jagged  stone  and  by  striking  them 
together  sharply  in  slanting  blows  you  can  ignite  the  lint  or  scrapings. 

To  Dry  Inside  of  Wet  Boots,  Shoes,  Etc.  The  last  thing  at 
night  take  a  few  handfuls  of  clean  dry  pebbles,  heat  them  in  frying 
pan,  kettle  or  campfire  until  very  hot,  place  them  in  the  boots  or  shoes, 
they  will  dry  them  out  thoroughly  in  a  few  hours,  shake  once  in  a 
while.  Oats  or  corn  may  also  be  used,  but  they  are  not  available  always 
and  pebbles  are.     Now  is  an  excellent  time  to  grease  or  oil  them. 

To  make  a  Good  Camp  Lantern.  From  any  ordinary  clear 
glass  bottle,  if  the  bottle  is  long  necked.  Heat  a  piece  of  wire  red 
hot,  and  wrap  it  around  the  part  below  the  neck,  the  wide  part, 
submerge  the  neck  into  a  bucket  of  water  and  it  will  cut  the  part 
surrounded  by  the  hot  wire  as  smooth  and  clean  as  if  cut  to  order. 
Now  wire  a  handle  to  carry  it  by,  with  a  loop  over  the  bottom,  fill  ^ 
full  with  moist  dirt  or  sand,  forming  a  hole  therein  with  a  round  stick, 
insert  your  piece  of  candle  in  this  hole,  cover  with  a  piece  of  old  tin 
can  top  (perforated  with  holes)  and  you  have  a  good  outside  camp 
lantern. 

To  Keep  Matches  Dry.     Cork  a  few  in  a  small  bottle. 

To  Correctly  Ascertain  the  Points  of  the 
)2  Compass.  Face  the  sun  in  the  morning;  spread 
out  your  arms  straight  from  the  body— before 
you  is  east,  behind  you  the  west,  to  your  rightl 
hand,  the  south,  left,  north,  (accurately.)  If  the 
sun  don't  shine,  note  the  tops  of  pine  trees,  they 
invariably  dip  to  the  north.  (See  also  lost  in 
camp). 


CAMP  EXPEDIENTS  75 

Bathing.  Be  careful  aboat  bathing  in  strange  places.  Don't  dive; 
weeds  may  be  at  bottom  or  sharp  rocks.  Water  that  looks  inviting 
often  is  full  of  treacherous,  slimy  weeds  in  which  once  caught  it  is 
almost  impossible  to  get  free.  Look  out  for  deep  unseen  mud  holes. 
Better  splash  water  over  body  than  to  take  big  risks. 

Drying  Clothes  in  Qoady  Weather.  Build  a  dome-shaped  work 
by  bending  twigs  into  a  half  circle,  with  ends  in  ground,  over  a 
simldermg  fire,  and  place  the  clothes  on  the  bent  twigs. 

Fording  Streams.  In  case  of  a  quick-sand  bottom,  send  in  a 
few  men  on  foot  to  find  a  solid  place.  Stakes  are  then  driven  to 
mark  the  way,  and  the  command  crosses  the  stream.  Wagons  should 
not  stop  while  crossing  a  stream,  for  in  case  of  soft  bottoms,  ihey  will 
likely  get  bogged. 

Mules  should  always  be  watered  before  starting  to  cross  a 
stream — otherwise  they  will  very  likely  stop  to  drink,  and  the  wagon 
may  gfet  stupk. 

It  is  well  to  remember  that  the  shallowest  water  is  generally 
found  from  one  salient — ^that  is,  one  projecting  point — of  the  bank 
to  another,  diagonally  across.  The  bends  and  hollows  or  re-entrants 
usually  have  the  deepest  water. 

To  Cross  an  Unfordable  Stream.  If  narrow,  try  to  construct 
a  bridge  of  some  kind,  or  make  a  temporary  crossing  by  felling  trees 
opposite  to  each  other  on  opposite  sides. 

Wagon  bodies  covered  with  canvas  or  wagon  sheets,  lashed 
at  the  ttids  and  fastened,  make  good  boats. 


7(^ 


CHAPTER  IX. 


CHAPTER  IX 
INDIVIDUAL  COOKING(^) 

For  such  individual  cooking  as  may  be  necessary  for  the  soldier 
when  thrown  upon  his  own  resources,  the  following  bills  of  fare  have 
been  prepared.  Where  the  tin  cup  and  spoon  are  mentioned,  refer- 
ence is  made  to  those  issued  with  the  field  mess  kit. 

Remember  that  the  best  fire  for  cooking  is  a  small,  clear  one,  or 
better  yet,  a  few  brisk  coals. 

Almost  anything  that  can  be  cooked  at  all  can  be  prepared  in 
the  mess  kit,  though  the  variety  is  necessarily  small  and  quantities 
limited  on  account  of  few  utensils  of  small  capacity. 

Company  commanders  in  estimating  the  amounts  that  will  be  re- 
quired for  each  meal  may  assume  that  one  man  will  consume  for  one 
meal  about — 

1  ounce  of  sugar. 

J^  ounce  of  coffee,  1  ounce  chocolate  or  cocoa,  or  1/10  ounce 
of  tea. 

4  ounces  of  dried  vegetables. 

4  ounces  of  flour  or  4  hardtacks. 

8  ounces  of  fresh  vegetables. 

4  ounces  of  sliced  bacon  or  6  to  8  ounces  of  fresh. meat. 

1/5  ounce  of  salt. 

1/50  ounce  of  pepper. 


Bills  of  fare. 

Meats. 

Vegetables. 

Bread,  etc. 

Drink. 

1 

Flapjack 

Flapjack 

Hard  bread.. . 

Hoecake 

Hard  bread. . . 

Flapjack 

Hard  bread. . . 

Etc 

Coffee. 

? 

Coffee. 

3 

Broiled  steak 

Fried  potatoes  and  on- 
ions. 

Stewed  tomatoes 

Oatmeal                    .      ... 

Cocoa. 

4 

Coffee. 

s 

Bacon 

Tea 

6 

Bacon 

Baked  potatoes;  rice 

Boiled  potatoes;  cold  to- 
matoes. 
Etc 

Chocolate. 

7 

Fried  Steak 

Coffee. 

Etc 

Etc. 

(^)From  "Manual  for  Army  Cooks,"  prepared  by  the  Subsistence  Department. 


INDIVIDUAL  COOKING 


77 


Bills  of  Fare — ^Continued. 
Or,  When  Time  Is  More  Limited. 


Fried  bacon 

Fried  bacon 

Corned  beef  (cold) 

Fried  fish  and  bacon. ... 
Meat  and  vegetable  stew. 

Broiled  steak 

Boiled  fish 

Etc 


Fried  potatoes. 


Tomato  stew. . 
Baked  potatoes. 


Baked  potatoes. 
Fried  potatoes. 
Etc 


Hard  bread. . . 

Coffee. 

Flapjack 

Coffee. 

Hard  bread. .. 

Coffee. 

Hard  bread. . . 

Coffee. 

Hoecake 

Tea. 

Hard  bread. .. 

Cocoa. 

Hard  bread... 

Tea. 

Etc 

Etc. 

Suggestions  For  Handling  Bill  Of  Fare  No.  i. 

Take  two-thirds  of  a  cup  of  water  and  bring  to  a  boil.  Add  4 
spoonfuls  of  rice  and  boil  until  soft,  i.  e.  until  it  can  be  mashed  by 
the  fingers  with  but  little  resistance.  This  will  require  about  fifteen 
minutes.  Add  2  pinches  of  salt  and,  after  stirring,  pour  off  the 
water  and  empty  the  rice  out  on  the  lid  of  the  mess  pan. 

Meanwhile,  fry  3  slices  of  bacon  until  slightly  browned  in  the 
mess  pan  over  a  brisk  fire  or  hot  coals,  and  lay  them  on  top  of  the 
rice,  leaving  sufficient  grease  in  the  pan  in  which  to  fry  the  flap  jack. 

Take  6  spoonfuls  of  flour  and  one-third  spoonful  of  baking  pow- 
der and  mix  thoroughly.  Add  sufficient  cold  water  to  make  a  batter 
that  will  drip  freely  from  the  spoon.  Add  a  pinch  of  salt  and  2 
pinches  of  sugar  and  pour  the  batter  into  the  mess  pan,  which  should 
contain  the  grease  from  the  fried  bacon.  Place  over  medium  hot 
coals  and  bake  from  five  to  seven  minutes;  see  that  it  will  slip  easily 
in  the  pan  and  then,  by  a  quick  toss,  turn  it  over  and  continue  the 
baking  from  five  to  seven  minutes  longer  or  until,  by  examination, 
it  is  found  to  be  done. 

While  the  batter  is  frying,  wash  out  the  tin  cup;  two-thirds  fill 
with  water  and  let  come  to  a  boil.  Add  1  medium  heaping  spoonful 
of  coflfee  and  stir  well,  and,  if  desired,  1  spoonful  of  sugar  and  let 
boil  for  about  five  minutes.  Let  simmer  for  about  ten  minutes 
longer.     Settle  by  a  dash  of  cold  water  or  let  stand  a  few  minutes. 

A  hot  meal  is  now  ready  to  serve.     Time  about  forty  minutes. 


7^ 


CHAPTER  IX. 


Recipes. 
Drinks. 

(For  one  meal  for  one  man.) 


Article  and 
amount. 

o 

1 
1 

*o 

Remarks. 

n 

:§ 

tJ 

-^-^ 

< 

< 

»-l 

< 

Cup. 

Min. 

Sp'nful. 

Coffee,    1    heaping 

§ 

Water 

5 

1 

Stir    grains    well    when    add- 

spoonful. 

boils. 

ing.  Let  simmer  ten  min- 
utes after  boiling.  Settle 
with  a  dash  of  water  or  let 
stand  a  few  minutes. 
Ready  to  serve. 

Cocoa,    1    heaping 

§ 

..do.. 

5 

IJ^ 

Stir    when    adding    until    dis- 

spoonful. 

solved.  Ready  to  serve 
when   sufficiently   cooled. 

Chocolate,  1  cubic 

§ 

..do.. 

5 

1^ 

Do. 

inch. 

Tea,  J  level  spoon- 

i 

..do.. 

0 

1 

Let    stand    or    "draw"    eight 

ful. 

minutes^  If  allowed  to 
stand  longer,  the  tea  will 
get  bitter  unless  separated 
from  the  grains. 

Note. — Coffee  made  by  above  recipe  is  of  medium  strength  and  the  same  as  when 
using  4  ounces  to  the  gallon  of  water.  It  is  within  the  limit  of  the  ration  if  made  but 
twice  each  day. 

Tea. — A  little  more  than  medium  strength,  the  same  as  when  using  |  ounce  to 
the  gallon,  and  within  the  ration  allowance  if  made  three  times  per  day. 

Chocolate  and  cocoa. — About  1  ounce  per  man  per  meal.  If  available,  milk 
should  be  used  in  the  place  of  water,  and  should  be  kept  somewhat  below  the  boil- 
ing point.  Mix  a  1-pound  can  of  evaporated  milk  with  3J^  quarts  of  water  to  make 
1  gallon  of  milk  of  the  proper  consistency  for  use  in  making  cocoa  or  chocolate. 


INDIVIDUAL  COOKING 


79 


Dried  Vegetables. 

(For  one  meal  for  one  man.) 


Article  and  amount. 

1 

u 

Remarks. 

B^ 

^ 

tJ 

si 

< 

< 

^ 

w^ 

<"- 

Cup. 

Hours. 

Rice,    4    heaping 

§ 

Water 

i 

2 

1 

Should      be      boiled      until 

spoonfuls. 

boils. 

grains  (while  still  nicely 
separated)  may  be  crushed 
between  the  fingers  with 
but  little  resistance.  Then 
drain  off  the  water. 

Cornmeal,   hominy, 

1 

..do.. 

1 

2 

.... 

All    water    should    now    be 

fine    oatmeal,    4 

taken    up    by    the    corn- 

heaping  spoonfuls. 

meal,  hominy,  or  oat- 
meal, which  forms  a  thick 
paste. 

Dried    sweet    corn, 

1 

..do.. 

i 

2 

J 

4    heaping    spoon- 
fuls. 
Lima  beans,  4  heap- 

i 

Water 

2   or  3 

1 

When      done      the      beans 

ing  spoonfuls. 

is  put 
on. 

should  still  be  whole  but 
soft.  Add  one  small 
slice  of  bacon  one-half 
hour  before  done.  Add 
water  as  required. 

Chili   beans   and 

9 

..do.. 

3  or  4 

1 

.... 

Above  remark  applies. 

frijolas,  4  heaping 

spoonfuls. 

Beans,    issue   dried 

§ 

..do.. 

3  or  4 

1 

.... 

Not    recommended    on    ac- 

green peas,  homi- 

count   of    time    required 

ny,     coarse     split 

for  cooking. 

peas,    4    heaping 

spoonfuls. 

1 

Note. — By  a  heaping  spoonful  is  meant  here  all  that  can  readily  be  taken  up.   . 

A  pinch  of  salt  is  the  amount  that  can  readily  be  taken  up  between  the  end  of  the 
thumb  and  forefinger. 


80  CHAPTER  IX. 

Meats. 
Bacon. — Cut  side  of  bacon  in  half  lengthwise.  Then  cut  slices 
about  five  to  the  inch,  three  of  which  should  generally  be  sufficient 
for  one  man  for  one  meal.  Place  in  a  mess  pan  with  about  one-half 
inch  of  cold  water.  Let  come  to  a  boil  and  then  pour  the  water  off. 
Fry  over  a  brisk  fire,  turning  the  bacon  once  and  quickly  browning  it. 
Remove  the  bacon  to  lid  of  mess  pan,  leaving  the  grease  for  frying 
potatoes,  onions,  rice  flapjacks,  etc.,  according  to  recipe. 

Fresh  meat — To  fry. — To  fry,  a  small  amount  of  grease  (1  to  2 
spoonfuls)  is  necessary.  Put  grease  in  mess  pan  and  let  come  to  a 
smoking  temperature,  then  drop  in  the  steak  and,  if  about  one-half 
inch  thick,  let  fry  for  about  one  minute  before  turning — depending 
upon  whether  it  is  desired  it  shall  be  rare,  medium,  or  well  done. 
Then  turn  and  fry  briskly  as  before.     Salt  and  pepper  to  taste. 

Applies  to  beef,  veal,  pork,  mutton,  venison,  etc. 

Fresh  meat — To  broil. — Cut  in  slices  about  1  inch  thick,  from 
half  as  large  as  the  hand  to  four  times  that  size.  Sharpen  a  stick 
or  branch  of  convenient  length,  say  from  2  to  4  feet  long,  and  weave 
the  point  of  the  stick  through  the  steak  several  times  so  that  it  may 
be  readily  turned  over  a  few  brisk  coals  or  on  the  windward  side  of 
a  small  fire.  Allow  to  brown  nicely,  turning  frequently.  Salt  and 
pepper  to  taste.  Meat  with  considerable  fat  is  preferred,  though  any 
meat  may  be  broiled  in  this  manner. 

Fresh  meat — To  stew. — Cut  into  chunks  from  one-half  inch  to 
1-inch  cubes.  Fill  cup  about  one-third  full  of  meat  and  cover  with 
about  1  inch  of  water.  Let  boil  or  simmer  about  one  hour  or  until 
tender.  Add  such  fibrous  vegetables  as  carrots,  turnips,  or  cabbage, 
cut  into  small  chunks,  soon  after  the  meat  is  put  on  to  boil,  and 
potatoes,  onions,  or  other  tender  vegetables  when  the  meat  is  about 
half  done.  Amount  of  vegetables  to  be  added,  about  the  same  as 
meat,  depending  upon  supply  and  taste.  Salt  and  pepper  to  taste. 
Applies  to  all  fresh  meats  and  fowls.  The  proportion  of  meat  and 
vegetables  used  varies  with  their  abundance  and  fixed  quantities 
can  not  be  adhered  to.  Fresh  fish  can  be  handled  as  above,  except 
that  it  is  cooked  much  quicker,  and  potatoes,  onions,  and  canned 
corn  are  the  only  vegetables  generally  used  with  it,  thus  making  a 
chowder.  A  slice  of  bacon  would  greatly  improve  the  flavor.  May 
be  conveniently  cooked  in  mess  pan  or  tin  cup. 


INDIVIDUAL  COOKING  81 

Fresh  Vegetables. 
Potatoes,  fried. — Take  two  medium-sized  potatoes  or  one  large 
one  (about  one-half  pound),  peel  and  cut  into  slices  about  one-fourth 
inch  thick  and  scatter  well  in  the  mess  pan  in  which  the  grease  re- 
mains after  frying  the  bacon.  Add  sufficient  water  to  half  cover  the  po- 
tatoes, cover  with  the  lid  to  keep  the  moisture  in,  and  let  come  to  a 
boil  from  fifteen  to  twenty  minutes.  Remove  the  cover  and  dry  as 
desired.  Salt  and  pepper  to  taste.  During  the  cooking  the  bacon 
already  prepared  may  be  kept  on  the  cover,  which  is  most  con- 
veniently placed  bottom  side  up  over  the  cooking  vegetables. 

Onions,  fried. — Same  as  potatoes. 

Potatoes,  boiled. — Peel  two  medium-sized  potatoes  or  one  large 
one  (about  one-half  pound),  and  cut  in  coarse  chunks  of  about  the 
same  size — say  IJ/^-inch  cubes.  Place  in  mess  pan  and  three-fourths 
fill  with  water.  Cover  with  lid  and  let  boil  or  simmer  for  fifteen  or 
twenty  minutes.  They  are  done  when  easily  penetrated  with  a 
sharp  stick.  Pour  off  the  water  and  let  dry  out  for  one  or  two  min- 
utes  over   hot   ashes   or  light  coals. 

Potatoes,  baked. — Take  two  medium-sized  potatoes  or  one  large 
one  cut  in  half  (about  one-half  pound).  Lay  in  a  bed  of  light  coals, 
cover  with  same  and  smother  with  ashes.  Do  not  disturb  for  thirty 
or  forty  minutes,  when  they  should  be  done. 

Canned  Tomatoes. — One  2-pound  can  is  generally  sufficient  for 
five  men. 

Stew.  Pour  into  the  mess  pan  one  man's  allowance  of  tomatoes, 
add  about  two  large  hardtacks  broken  into  small  pieces,  and  let  come 
to  a  boil.  Add  salt  and  pepper  to  taste,  or  add  a  pinch  of  salt  and 
one-fourth   spoonful   of  sugar. 

Or,  having  fried  the  bacon,  pour  the  tomatoes  into  the  mess  pan, 
the  grease  remaining,  and  add,  if  desired,  two  broken  hardtacks. 
Set  over  a  brisk  fire  and  let  come  to  a  boil. 

Or,  heat  the  tomatoes  just  as  they  come  from  the  can,  adding 
two  pinches   of   salt  and  one-half  spoonful   of  sugar   if   desired. 

Or,  especially  in  hot  weather,  eaten  cold  with  hard  bread  they 
are  very  palatable. 

Hot  Breads. 

Flapjack. — Take  6  spoonfuls  of  flour  and  one-third  spoonful 
of  baking  powder  and  mix  thoroughly   (or  dry  mix  in  a  large  pan 


82  CHAPTER  IX. 

before  issue,  at  the  rate  of  25  pounds  of  flour  and  three  half-pound 
cans  of  baking  powder  for  100  men).  Add  sufl5cient  cold  water  to 
make  a  batter  that  will  drip  freely  from  the  spoon,  adding  a  pinch 
of  salt.  Pour  into  the  mess  pan,  which  should  contain  the  grease 
from  fried  bacon,  or  a  spoonful  of  butter  or  fat,  and  place  over  med- 
ium hot  coals  sufficient  to  bake  so  that  in  from  five  to  seven  minutes 
the  flapjack  may  be  turned  over  by  a  quick  toss  of  the  pan.  Fry  from 
five  to  seven  minutes  longer  or  until,  by  examination,  it  is  found  to 
be  done. 

Hoecake^ — Hoccake  is  made  exactly  the  same  as  a  flapjack  by 
substituting    corn   med   for    Hour. 

Emergency  Ration. 
Emergency  Rations. — Detailed  instructions  as  to  the  manner 
of  preparing  the  emergency  ration  are  found  on  the  label  with  each 
can.  Remember  that  even  a  very  limited  amount  of  bacon  or  hard 
bread,  or  both,  taken  with  the  emergency  ration  makes  it  far  more 
palatable,  and  greatly  extends  the  period  during  which  it  can  be 
consumed  with  relish.  For  this  reason  it  would  be  better  to  husband 
the  supply  of  hard  bread  and  bacon  to  use  with  the  emergency 
ration  when  it  becomes  evident  that  the  latter  must  be  consumed, 
rather  than  to  retain  the  emergency  ration  to  the  last  extremity  to 
to  be  used  exclusively  for  a  longer  period  than  two  or  three  days. 


FIELD  COOKING  83 

CHAPTER  X 
FIELD  COOKING  (0 

In  permanent  camp. — Cooking  in  a  permanent  camp  is  very  sim- 
ilar to  cooking  in  garrison,  and  when  fresh  beef  is  regularly  sup- 
plied the  same  bills  of  fare  can  be  followed  very  closely.  The  dining- 
room  arrangements  are  more  simple  and  the  kitchen  work  reduced, 
as  the  individual  mess  kits  are  used  and  each  man  generally  looks 
after  his  own.  When  the  regular  equipment  is  provided,  small 
doughs  should  be  handled  freely  and  plenty  of  buns  and  rolls 
baked.  When  bacon  constitutes  a  large  part  of  the  meat  com- 
ponent, sufficient  fat  may  be  saved  for  use  with  the  suet  in  frying 
fritters,   crullers,   doughnuts,   etc.,  and   for  making  pastries. 

There  must  necessarily  be  a  greater  waste  in  camp  than  in  gar- 
rison, and  consequently  an  organization  can  not  live  as  well  on  the 
straight  ration.  As  stated  before,  the  indi\ndual  mess  kits  are  gen- 
erally used;  each  man  approaches  the  issuing  table  and  receives  on 
the  different  parts  of  the  mess  kit  the  various  components  of  the 
meal,  taking  as  much  as  he  wants.  There  is  a  general  tendency  to 
take  away  more  than  can  be  eaten,  and  consequently  there  is  a 
great  waste.  Great  care  should  be  exercised  to  reduce  this  waste  to 
a  minimum. 

The  conveniences  of  a  long-established  camp  gradually  approach 
those  of  garrison,  and  where  great  care  is  exercised  troops  will  fare 
much  better  on  the  same  ration  than  others  in  garrison  with  in- 
different supervision. 

Flies  are  always  a  pest  in  a  summer  camp  (or  in  the  tropics) 
and  a  screened  cage  becomes  almost  a  necessity.  It  is  not  issued  and 
must  be  constructed  at  the  expense  of  the  company  fund.  Coal  oil 
should  be  used  freely  about  the  refuse  cans,  to  keep  away  the  flies 
and  destroy  their  larvae.  Kitchens  and  dining  rooms  should  be 
screened  if  possible  and  kept  scrupulously  neat.  Table  legs  should 
be  placed  in  cans  of  water  when  insects  are  troublesome. 

OFrom  ''MannAl  for  Anny  Cooks,*'  prepared  by  the  Subsistence  Department. 


84 


CHAPTER  X. 


SvviNGiNn  Cacf. 


Especially  useful  in  the  tropics,  or  in  camp.  It  should  be  suspended  in  such 
a  manner  that  a  cup  of  oil  placed  as  shown  will  prevent  insects  from  reaching  the  cage. 

Dimensions,  about  3  feet  square  and  3  feet  high. 

It  is  not  regularly  supplied,  and  if  provided  must  be  constructed  at  the  expense 
of  the  company  fund. 


FIELD  COOKING  85 

Field  Mess  Chest. 


•  "»  «»  «a  M  i« 

^»         ^ 

Especially  adapted  for  the  use  of  troops  on  the  march.  It  should  be  carried  in 
the  back  end  of  an  escort  wagon  and  not  removed  when  camp  is  reached.  All 
of  the  smaller  components  of  the  ration  required  for  daily  use  should  be  carried 
in  the  chest,  which  holds  about  200  rations.  All  of  the  drawers  should  set  in 
pigeonholes  so  that  the  boxes  shall  be  very  firm,  the  drawers  slide  easily,  and  the  com- 
ponents not  shake  out  and  mix.  The  lid  sets  closely  against  the  front  of  the  drawers 
and  prevents  leakage  and  consequent  mixture  of  the  ingredients.  When  lowered  the 
lid  serves  as  a  table  for  molding  bread  or  for  other  kitchen  use. 

Dimensions,  3  feet  2  inches  long,  2  feet  8  inches  high,  and  2  feet  8  inches  deep. 
Strong  rope  or  "field  desk"  handles  should  be  placed  on  the  sides.  Constructed  of 
pine  and  should  weigh  about  100  pounds. 

It  is  not  supplied  to  troops,  and  must  be  constructed  at  the  expense  of  the 
company  if  desired. 

A  field  mess  chest,  such  as  is  illustrated,  would  be  a  great  conven- 
ience here,  as  well  as  when  transportation  is  sufficient  for  it  to  be  carried 
on  the  march.  It  is  not  issued,  but  must  be  constructed  at  the  expense  of 
the  company  fund. 

An  ice  box  is  often  a  great  convenience,  and  may  be  constructed 
by  simply  setting  a  dry  goods  box  inside  of  a  larger  one,  preparing  the 
necessary  lids,  and  filling  the  space  between  the  two  boxes— say,  4  to  8 
inches — with  sawdust,  gunny  sacks,  leaves,  grass,  hay,  straw,  etc.  Or  even 
better,  a  single  box  may  be  set  in  the  ground  and  packed  around  with 
materials  as  noted  above  or  with  solid  earth. 


Improvised  Ice  Box. 


To  provide  a  simple  ice  box  for  the  field  that  will  be  thoroughly  satisfactory, 
sink  a  packing  box  of  suitable  size  into  the  ground  and  prepare  a  close-fitting  cover 
in  two  parts,  for  convenience  in  handling.  It  is  well  to  surround  the  box  with  heavy 
paper  or  with  packed  straw  or  grass  to  prevent  dirt  from  falling  in  through  the  cracks. 
To  provide  drainage,  bore  several  holes  in  the  bottom  of  the  box,  and,  if  practicable, 
put  a  quantity  of  stone  or  gravel  in  the  bottom  of  the  pit  before  installing  the  box. 
If  facilities  are  at  hand,  provide  a  double  box  as  shown.  It  will  be  more  cleanly  and, 
on  account  of  the  double  top,  the  ice  will  last  longer. 

Pit  For  Slops. 
Frequently  only  the  solid  refuse  from  the  kitchen  can  be  carried  away, 
and  it  is  necessary  to  construct  a  pit  for  slops.     It  should  be  carefully 
covered  and  supplied  with  a  trap  door. 


Whenever  facilities  are  not  provided  for  disposing  of  the  kitchen  waste,  it  be- 
comes necessary  to  dig  a  pit.     In  short  camps  not  likely  to  be  used  again,  all  kitchen 


FIELD  COOKING 


87 


waste  may  be  thrown  into  the  pit,  but  in  camps  of  longer  duration  it  is  necessary  to 
strain  all  dish  water,  etc.,  through  a  box  sieve  suitably  placed  over  the  pit,  and  then  to 
burn  all  solid  matter  in  the  range  or  incinerator.  To  darken  the  pit  and  keep  it  free 
from  flies,  make  a  solid  board  top,  tamp  with  dirt  and  provide  a  detachable  box  sieve 
with  cover,  as  shown.  The  pit  should  generally  be  about  2V2  feet  wide,  5  feet  long, 
and  4  feet  deep  when  dug  in  clay.  In  more  permeable  soil,  the  dimensions  may  be 
somewhat  reduced. 

In  temporary  camp. — In  a  temporary  camp,  say,  of  from  five  to 
ten  days,  the  cooking  is  very  much  the  same  as  in  permanent  camp. 
Meals  are  served  to  the  men  in  the  same  manner,  and  the  same  care 
must  be  exercised  in  the  prevention  of  waste.  In  hot  or  wet  weather 
a  fly  should  be  stretched  over  the   range   and  the  rations  carefully 


Company  Incinerator. 


Dig  two  trenches  10  feet  long  and  10  or  12  inches  wide,  bisecting  each  other. 
At  the  point  of  bisection  have  the  trenches  from  15  to  18  inches  deep,  gradually 
shallowing  up  from  this  point  to  their  several  origins.  Over  the  place  of  bisection 
place  four  boards  to  support  an  ordinary  sugar  or  flour  barrel.  Around  the  barrel 
pile  sods  of  earth  up  to  the  top  of  the  barrel.  Pack  tightly.  Make  a  fire  in  the 
trench  under  the  barrel,  which,  upon  being  burned  out,  leaves  a  hard  cone.  Accord- 
ing to  the  direction  of  the  wind,  leave  one  trench  open  and  plug  the  other  three 
openings  near  the  cone  with  boards,  turf,  or  loose  soil.  This  gives  a  draft  of  air 
through  the  open  trench  and  up  through  the  cone,  which  acts  as  a  flue. 

If  the  soil  is  full  of  clay,  the  cone  is  easily  made.  If  not  it  can  be  done  in  the 
manner  shown  in  the  illustration  by  using  sods. 

All  the  garbage  of  a  company  kitchen  in  the  field  can  be  easily  disposed  of  by 
this  means. 

At  the  end  of  each  day  the  ashes  and  tin  cans  should  be  raked  out  of  the  fire- 
place and  a  fresh  fire  started  in  the  morning. 

The  fire  is  kept  up  by  dropping  fuel  material  down  the  cone,  and  garbage  is  fed 
to  it  in  the  same  manner. 


88 


CHAPTER  X. 


protected.  Frequently  the  escort  wagon  in  which  the  rations  are 
carried  may  be  used  for  the  storage  of  mess  supplies,  and  a  tent  fly 
should  then  be  put  up  for  the  protection  of  the  cooks  and  food  before 
issue.  When  possible  a  wall  tent  and  fly  should  be  used  in  place  of 
the  arrangement  just  indicated. 

Though   not   absolutely   necessary   where   the   range   is   supplied,    an 
excavation  should  be  made  for  protection  to  the  fire  of  an  open  grate. 

Plan  and  Cross  Section  of  Company  Incinerator. 


FIELD  COOKING  89 

used  in  windy  weather.     A  pit  1  foot  deep,  with  the  additional  pro- 
tection afforded  by  the  earth  thrown  up  on  the  sides,  will  be  ample. 

On  the  march. — When  first  leaving  the  post  or  permanent  camp, 
from  one  to  three  days'  supply  of  fresh  bread  and  such  quantity 
of  fresh  meat  as  can  be  carried  and  kept  from  spoiling  should  be 
taken  along.  This  will  help  out  until  the  cooks  get  used  to  the  new 
conditions,  and  will  insure  at  least  two  good  components  for  the 
meal.  Thereafter  canned  goods  and  hard  bread  may  be  used  to 
the  greatest  advantage;  and,  fortunately,  troops  in  the  field  can  now 
be  issued  canned  corned  beef,  canned  corned-beef  hash,  canned  roast 
beef,  canned  tomatoes,  jam,  etc.,  all  of  excellent  quality,  nicely 
put  up  in  suitable-sized  cans  and  easily  supplemented  by  other 
canned  provisions  from  the  commissary.  Bacon,  hard  bread,  and 
dried  vegetables  must  of  course  generally  be  used,  however,  almost 
to  the  exclusion  of  the  more  bulky  components  when  on  the  march. 

Generally  there  is  little  time  to  prepare  breakfast,  and  no  attempt 
should  be  made  to  secure  a  great  variety,  but  to  have  a  few  com- 
ponents, good  and  substantial,  and  plenty  of  coffee.  Upon  arrival 
in  camp  it  is  necessary  to  get  a  quick  meal,  as  the  men,  having  been 
hurried  away  in  the  morning,  and  probably  having  had  a  hard  day's 
march,  are  hungry  and  tired;  the  idea  is  to  get  something  ready 
quick.  Suppose  the  command  leaves  camp  at  6  a.  m.  It  should 
generally  arrive  in  camp  between  12  and  2:30  p.  m.;  there  should 
be  three  meals  for  the  day,  so  a  light  lunch  will  suffice.  Additional 
help  should  be  gotten  from  the  company  to  quickly  get  wood  and 
water.  The  fire  should  be  started  at  once  and  lunch  should  be 
ready  to  serve  in  thirty  minutes.  This  will  give  plenty  of  time  to 
prepare  a  good  dinner,  which  should  be   served  about  6:30  p.  m. 

Pack  transportation. — When  pack  transportation  is  resorted  to, 
the  question  of  weight  is  of  great  importance,  and  nothing  should 
be  taken  along  that  can  be  dispensed  with.  The  range  can  be 
packed  by  placing  the  roaster  on  one  side  and  the  boiling  plate,  with 
utensils,  on  the  other  side,  making  a  well-balanced  load  of  about 
200  pounds. 

When  even  pack  transportation  can  no  longer  be  resorted  to, 
the  range  will  have  to  be  abandoned  and  the  utensils  carried  by  the 


90  CHAPTER  X. 

cooks.     The  boilers,  etc.,  have  been  especially  designed  with  this  pur- 
pose in  view. 

In  choosing  the  rations  to  take  when  pack  transportation  is  used, 
it  is  of  course  desirable  to  carry  only  those  articles  which  have  a 
great  deal  of  nutriment  and  little  weight  in  proportion.  The  fol- 
lowing should  form  a  large  part  of  the  ration:  Bacon,  canned  corn-ed 
beef,  canned  roast  beef,  hard  bread,  flour  and  baking  powder,  beans, 
dried  peas,  and  dried  fruits. 

The  packing  boxes  should  be  made  of  light  material,  not  more 
than  three-fourths  of  an  inch  in  thickness,  but  trimmed  at  the  corners 
with  tin  extending  about  4  inches  along  the  sides  and  ends;  the  cover 
should  be  attached  with  two  light  hinges.  The  boxes  do  not  have  to 
be  especially  strong,  as  they  are  wrapped  in  canvas  before  being 
packed  on  the  mule;  they  should  be  about  2  feet  6  inches  long,  1  foot 
6  inches  wide,  and  1  foot  4  inches  high. 

Personnel. — The  permanent  personnel  of  the  garrison  mess 
(mess  sergeant  and  cooks)  should  be  supplemented  by  the  addition  of 
one  man  for  general  work  about  the  kitchen  in  the  field.  It  is  sug- 
gested that  the  man  performing  the  duties  of  dining  room  orderly  in 
garrison  be  used  for  this  purpose.  In  addition,  a  suitable  detail  (say 
from  two  to  four  men)  will  be  made  to  get  wood  and  water  and  to 
assist  in  establishing  the  kitchen. 

The  Army  field  ranges  Nos.  1  and  2  are  the  only  cooking  devices 
now  supplied  to  troops.  The  No.  1  range  is  issued  to  organizations 
of  the  size  of  a  company  of  infantry  or  less,  and  the  No.  2  range  to 
detachments,  officers'  messes,  etc.,  or  added  to  the  equipment  of  or- 
ganizations larger  than  a  company  of  infantry.  The  size  of  the  No.  1 
range  is  based  upon  the  requirements  of  a  company  of  infantry  at 
war  strength,  as  found  by  actual  test,  and  the  utensils  supplied,  while 
in  good  condition,  are  ample. 

The  range  should  be  set  up  with  the  firing  end  toward  the  wind, 
and  the  sides  should  not  be  banked  more  than  is  necessary  to  seal  the 
cracks  where  contact  is  made  with  the  ground.  Although  a  trench  is 
not  necessary,  a  slight  excavation  under  the  boiling  plate  will  give  a 
larger-sized  fire  box,  and  will  generally  prove  more  satisfactory. 
Articles  brought  to  a  boil  on  the  boiling  plate  will  continue  to  simmer 
when  placed  on  top  of  the  oven,  and  will  keep  sufficiently  hot  for  issue 


FIELD  COOKING 

New  Army  Field  Range. 


91 


when  set  on  the  ground  with  one  side  against  the  side  of  the  oven 
or  boiling  plate,  thus  leaving  the  range  free  for  other  work. 


TEN  DAYS'  BILL  OF  FARE  FOR  THE  FIELD. 

Assuming  that  field  rations  for  ten  days  have  been  supplied,  as 
indicated  below,  and  the  variety  given  is  considered  as  unusually  for- 
tunate, the  bills  of  fare  cited  are  considered  as  appropriate  and,  in  all 
respects,  covered  by  the  articles  provided.  It  should  be  borne  in 
mind  that  no  savings  can  be  made  on  the  field  ration,  and  hence  it  is 
assumed  that  no  additional  articles  have  been  purchased. 

Ten  days'  rations  drawn  as  follows: 


92  CHAPTER  X. 

Meat  Component: 

Fresh  beef,  five  days. 
Bacon,  three  days. 
Corned  beef,  one  day. 
Corned-beef  hash,  one  day. 

Bread:  Probably  two  or  three  days'  supply  of  soft  bread  taken 
when  starting  on  march;  two  days'  supply  of  hard  bread,  and  the  re- 
mainder in  flour  (with  baking  powder). 

Dried  vegetables: 
Beans,  eight  days. 
Rice,  two  days. 

Fresh  vegetables: 
Potatoes,  six  days. 
Onions,  two  days. 
Tomatoes,  two  days. 

Other  components: 

Jam,  ten  days. 

Coffee,  eight  days. 

Tea,  two  days. 

Sugar,  ten  days. 

Milk,  ten  days. 

Vinegar,  five  days. 

Pickles,  five  days. 

Salt,  ten  days. 

Pepper,  ten  days. 
The  milk  is  considered  sufficient  for  the  coffee. 

Where  bread  is  noted  on  the  bill  of  fare,  hard  bread,  soft  bread, 
or  biscuits  are  to  be  served,  according  to  circumstances. 


FIELD  COOKING 


93 


10 


Beef,  Spanish. 
Lyonnaise  potatoes. 
Bread. 
Coffee. 

Baked  beans  and  bacon. 
Onions  and  pickles. 
Bread  and  coffee. 


Beef  stew. 

Bread. 

Coffee. 


Beef  hash. 

Bread. 

Coffee. 


Baked  beans  and  bacon. 
Sliced  onions. 
Bread  and  coffee. 


Beefsteak. 
Baked  potatoes. 
Bread  and  coffee. 

Corned-beef  hash. 

Pickles. 

Bread. 

Coffee. 

Baked  beans  and  bacon. 

Pickles. 

Bread  and  coffee. 


Corned-beef  hash. 

Bread. 

Coffee. 


Beef  stew  with  dump- 
lings. 
Bread  and  jam. 
Coffee. 


Corned  beef. 
Cold  tomatoes. 
Bread. 
Coffee. 

Bacon. 
Boiled  rice. 
Bread. 
Tea. 

Cold  boiled  beef. 

Pickles. 

Bread. 

Coffee. 

Fried  bacon. 
Boiled  potatoes. 
Bread. 
Tea. 

Cold  beans  and  pickles 

and  onions. 
Bread. 
Coffee. 

Sliced  cold  corned  beef. 
Blackberry  jam. 
Bread  and  coffee. 

Fried  bacon. 
Cold  tomatoes. 
Bread. 
Tea. 

Bacon. 

Rice  pudding  and  jam. 

Bread. 

Coffee.   - 

Sliced  cold  corned  beef. 
Cold  tomatoes. 
Bread  and  coffee. 


Fried  bacon. 
Boiled  potatoes. 
Fried  onions. 
Bread  and  coffee. 


Beef  soup. 

Boiled  beef. 

Boiled  potatoes  in  jackets. 

Bread  and  coffee. 

Beefsteak. 
Fried  onions. 
Bread  and  jam. 
Coffee. 

Roast  beef  and  gravy. 
Boiled  potatoes. 
Sliced  onions. 
Bread  and  tea. 

Tomato  soup. 
Boiled  beef. 
Browned  potatoes. 
Bread  and  coffee. 

Irish  stew  and  dumplings. 

Bread. 

Tea. 


Roast  beef  and  gravy. 
Boiled  potatoes. 
Bread  and  coffee. 

Bean  soup. 
Boiled    beef. 
Pickles  and  bread. 
Coffee. 

Beefsteak  and  gravy. 
Fried  potatoes. 
Bread. 
Tea. 

Beefsteak  and  gravy. 
Baked  potatoes. 
Bread. 
Coffee. 

Beef  hash. 
Sliced  onions. 
Bread. 
Coffee. 


94  -  CHAPTER  X. 

FIELD  COOKING  EXPEDIENTS. 

As  before  stated,  it  is  intended  that  the  field  range  shall  be  car- 
ried so  long  as  wagon  transportation  is  available.  Thereafter,  it  may- 
be carried  on  a  pack  mule,  but  if  none  is  available,  it  will  have  to  be 
abandoned,  and  the  boilers  and  other  utensils  carried  by  the  cooks. 
Ordinarily,  thereafter,  only  boiling  and  frying  can  be  done,  unless 
clay  ovens  or  dugouts  are  construtced.  To  utilize  the  boilers  to  the 
best  advantage,  an  iron  rack  may  sometimes  be  quickly  constructed 
from  materials  at  hand.  In  good  soi],  however,  a  narrow  trench  for 
the  fire  is  about  the  most  satisfactory  device  that  can  be  used.  It 
should  be  of  such  width  that  the  boilers  may  be  set  across  it.  If 
available,  green  trunks  of  trees  (say  about  8  inches  in  diameter)  may 
be  laid  parallel  to  each  other  at  a  suitable  distance  for  support- 
ing the  boilers,  the  fire  being  built  between  them;  or,  similarly,  rocks 
of  suitable  thickness  may  be  arranged  in  a  convenient  manner  for  sup- 
porting the  boilers  above  the  fire  to  be  built  under  them.  If  more 
time  is  available,  an  oven  may  be  dug  in  a  bank  and  vertical  flues  con- 
structed, over  which  the  boilers  may  be  placed.  After  firing,  the  coals 
may  be  withdrawn  and  the  baking  done  in  the  same  chamber;  or  the 
dugout  may  be  used  for  baking^  and  roasting  only,  and  the  boiling 
otherwise  provided  for,  so  that  all  portions  of  the  meal  may  be 
cooked  at  the  same  time.  Attention  is  also  invited  to  the  open  trench 
for  baking,  the  clay  oven  above  ground,  and  to  the  simple  range  made 
by  covering  a  trench  of  suitable  width  with  a  bake  pan  or  two  for  a 
boiling  service,  and  utilizing  two  or  more  coffee  cans,  set  end  on,  for  a 
flue.  Beans  may  be  baked  in  dugout  ovens,  clay  ovens,  etc.,  such  as 
are  mentioned  above,  or  in  a  vertical  hole  dug  in  the  ground,  in  which 
a  jar  or  kettle  containing  them  may  be  set  and  packed  about  with 
coals  and  hot  ashes,  and  suitably  covered. 

Improvised  ice  boxes  and  pits  for  slops  have  been  considered  in 
Chapter  X. 

To  preserve  fresh  beef,  hang  is  in  as  cool  and  shady  a  place  as 
possible;  keep  dry,  and  well  protected  from  flies.  In  moderately  cool 
weather,  this  method  of  preservation  is  better  than  resorting  to  a 
damp  ice  box. 

The  fireless-cooker  idea  should  be  utilized  whenever  time  and 
materials  are  at  hand.     Many  things  can  be  cooked  in  it  to  better  ad- 


FIELD  COOKING 


95 


Water  Cooling  Devices. 


On  the  left  is  shown  a  10-gallon  coffee  boiler  wrapped  with  wet  burlap,  or  grain 
sacks.  On  the  right  is  a  canvas  bag  containing  fresh  water.  In  each  case  the  water 
in  the  receptacles  is  kept  cool  by  evaporation,  and  hence  the  receptacles  should  be 
placed  in  a  draught  if  possible. 


96 


CHAPTER  X. 


vantage  than  in  a  range;  and,  incidentally  there  is  a  great  saving  of 
fuel.  Ordinarily,  boilers  and  packing  boxes,  with  hay,  paper,  sawdust, 
or  gunny  sacks  as  filling,  may  be  used  with  excellent  results. 

It  may  frequently  be  desirable  to  improvise  a  simple  filter  in  the 
field  for  the  purpose  of  clarifying  drinking  water  for  the  troops,  and 
rendering  it  more  palatable.  Such  filters  are  generally  constructed  by 
setting  a  barrel,  or  keg  within  a  larger  receptacle — a  box  or  barrel,  as 

Improvised  Field  Ovens. 


On  the  left  is  shown  a  mud  oven  resulting  from  molding  sand  over  two  barrels 
placed  end-on,  the  mold  thus  formed  being  covered  with  about  6  inches  of  clay, 
into  which  hay  or  straw  has  been  chopped.  The  oven  was  then  allowed  to  bake  in  the 
sun  for  about  two  days  and  then  dried  out  by  a  slow  fire. 

In  the  bank  are  seen  two  simple  ovens  constructed  and  used  for  baking  the 
same  day.  In  both  cases  a  fire  is  built  in  the  oven  two  or.  three  hours  before  baking; 
the  coals  are  then  withdrawn  and  the  baking  begun  when  the  temperature  of  the 
oven  is  sufficiently  reduced. 

On  the  right  is  seen  a  mud  range  constructed  in  the  same  manner  as  the  oven 
first  described,  except  that  suitable  holes  are  left  in  the  top  for  the  escape  of  gases 
for  boiling.     A  mud  chimney  should  be  constructed  if  time  is  available. 

After  the  vegetables,  soup,  coffee,  etc.,  are  prepared  the  fire  may  be  withdrawn 
and  baking  or  roasting  done,  as  in  the  barrel  oven. 


FIELD  COOKING 
Improvised  Filter, 


97 


CosrSe  Grave/ 
Charcot/ 


Grave/ 
Pebh/es 


shown  in  the  illustrations — and  allowing  the  water  to  pass  through 
successive  layers  of  sand,  gravel  and  pebbles,  or  charcoal;  thence 
through  the  holes  in  the  bottom  of  the  inner  receptacle  to  the  con- 
taining reservoir.  By  this  process  disease-bearing  germs  are  not  re- 
moved, and  should  the  water  come  from  a  doubtful  source,  it  should 
be  boiled  (and  aerated  if  practicable)  before  using. 

The  filter  should  be  cleaned  every  day  or  two  and  the  upper  lay- 
ers of  sand  thoroughly  washed  or  replaced.  Otherwise,  the  filter  be- 
comes a  dangerous  breeding  place  for  disease-bearing  germs,  ren- 
dering its  use  more  detrimental  than  beneficial  to  the  troops. 


98 


CHAPTER  X. 


FIRELESS    COOKERS. 

The  "fireless  cooker"  may  be  defined  as  a  device  constructed  for 
the  reception  of  hot  food  or  nfor  the  hot  articles  from  which  it  is 
being-  prepared.  It  consists  essentially  of  such  nonconducting  mate- 
rials as  may  be  necessary  to  maintain  the  food  at  a  proper  temperature 
for  cooking  for  a  number  of  hours. 

It  is  generally  a  box-like  arrangement,  lined  with  a  nonconduct- 
ing material,  within  which  is  the  "well"  or  reservoir,  into  which  the 

Experimental  Fireless  Cooker  Issued  By  The  Subsistence  Department. 


It  will  provide  about  9  gallons  each  of  two  components  of  a  meal  and  may 
frequently  be  used  to  advantage  in  garrison  and  in  the  field  whenever  transportation 
is  available. 


FIELD  COOKING 


99 


vessel  containing  the  hot  soup,  coffee,  meats,  vegetables,  etc.,  is  placed. 

Many  different  makes  of  fireless  cookers  are  found  on  the  market, 
and  various  materials — asbestos,  paper,  felt,  hay,  indurated  fiber, 
etc. — are  used  as  nonconductors.  In  some  types  heated  soapstones  are 
placed  in  the  "well"  to  keep  the  food  at  a  cooking  temperature  for 
long  periods,  or  to  actually  supply  the  heat  ordinarily  given  to  the 
food  by  placing  it  upon  the  range  or  within  an  oven. 

Generally  during  the  ordinary  process  of  cooking  a  certain 
amount  of  heat  is  continuously  applied  to  the  vessel  containing  the  food 
and  after  it  has  attained  a  certain  temperature  the  heat  required  is  but 
little  more  than  sufficient  to  replace  that  lost  by  radiation,  evapora- 
tion, etc.  To  cook  food  simply  requires  the  application  of  a  certain 
amount  of  heat  at  a  temperature  between  130°  and  385°  F.  (in  the 
case  of  fireless  cookers,  between  130°  and  212°  F.),  though  the  lower 
the  temperature  the  longer  the  process  will  be. 

Improvised  Fireless  Cooker. 


This  cooker  consists  of  an  ordinary  ash  can  or  water  can  for  receiving  a  milk 
can,  or  such  a  boiler  as  is  represented.  Hay  or  straw  is  generally  used  for  packing. 
Upon  arrival  in  camp  the  large  cans  are  used  as  receptacles  for  water  and  the  smaller 
ones  for  cooking. 


100 


CHAPTER  X. 


The  object  of  the  fireless  cooker  is  simply  to  prevent  the  loss  of 
heat  from  food  containing  a  sufficient  number  of  heat  units  above  130" 
F.  to  cook  it,  thus  effecting  a  great  saving  of  fuel,  and  incidentally- 
rendering  it  unnecessary  for  one  to  give  his  constant  attention  to  the 
food  being  cooked.  Furthermore,  some  articles  are  actually  better 
when  prepared  in  a  fireless  cooker,  e.  g.,  tough  meats,  that  are  ordin- 
arily improperly  cooked  by  any  quick  process,  are  rendered  more 
tender  and  palatable  by  the  long,  slow  process  required  when  the  fire- 
less cooker  is  used. 

To  prepare  food  for  the  fireless  cooker,  the  general  idea  is  to 
place  it  on  the  range  until  the  articles  to  be  cooked  are  heated  through, 
or  have  taken  up  such  an  amount  of  heat  that  when  transferred  to 
the  cooker  they  will  contain  within  themselves  sufficient  heat  to  com- 
plete the  process.  By  experience,  the  following  times  of  cooking, 
etc.,  have  been  ascertained: 


Articles  of  food. 


Number  of 

minutes 

Number  of 

at  boiling 

hours  in  the 

point  before 

fireless 

putting  in 

cooker. 

cooker. 

45 

6 

45 

3 

45 

3 

20 

3 

45 

3 

20 

3 

20 

3 

60 

12 

45 

3 

90 

6 

30 

2 

20 

3 

20 

3 

45 

3 

20 

3 

45 

6 

45 

4 

30 

3 

15 

2 

45 

4 

20 

4 

30 

3 

60 

4 

15 

2 

20 

2 

45 

3 

20 

3 

20 

1 

60 

3 

Beef  a  la  Creole 

Beef  a  la  mode 

Beef,    corned    

Beef,  curry  of   

Beef,  roast,  soft 

Beef,   Spanish   

Beef,  Turkish 

Beans,  Boston  baked 

Beans,   Lima    

Beans,  kidney   

Beans,   string,   green    

Cabbage,  with  bacon 

Cabbage,   Bavarian    

Cabbage,  with  fresh  pork 

Carrots,   boiled    

Chicken  a  la  Creole   

Chicken,   curry   of    

Chili  con  carne   

Codfish,   creamed    

Ham,  boiled   

Mutton   stew    

Parsnips    

Pork,   fresh,   boiled    

Potatoes,   Irish    

Potatoes,  sweet  

Sauerkraut,  with  bacon  or  salt  pork 

Succotash    

Tomatoes,  stewed  

Turnips,^  boiled   


Note. — Meats  should  not  be  cooked  in  pieces  weighing  more  than  from  3  to  5 
pounds. 


FIELD  COOKING  101 

To  get  the  best  results,  most  articles  of  food  to  be  cooked  should 
be  covered  with  liquid  when  put  into  the  cooker. 

Such  vegetables  as  potatoes,  parsnips,  etc.,  should  be  about  half 
cooked  before  putting  in  the  cooker,  the  water  drained  off,  and  the 
tubers  or  roots  allowed  to  finish  cooking  with  the  retained  heat.  Such 
articles  should  preferably  remain  in  the  cooker  for  a  few  hours  only. 

A  considerable  amount  of  acid  is  found  in  tomatoes,  and  dishes 
containing  them  in  quantity  should  not  be  permitted  to  remain  in  the 
fireless  cooker  or  other  tin  receptacle  for  longer  than  four  or  five  hours. 

Tea  and  coffee  should  be  prepared  in  the  utensils  provided,  and 
the  tea  leaves  or  coffee  grounds  (which  should  have  been  tied  loosely 
in  a  sack)  should  be  removed  before  setting  the  same  in  the  cooker. 

To  get  the  best  results  the  vessels  should  be  well  filled,  and  where 
two  or  more  "wells"  are  provided  all  should  be  used  if  practicable. 

MESSING  ON  RAILROAD  TRAINS. 

Standard  kitchen  car. — This  is  a  remodeled  tourist  sleeper,  designed 
to  cook  for  a  battalion  (peace  strength)  from  two  to  five  days  or 
longer,  and  to  carry  42  men.  Only  limited  facilities  are  provided  for 
cold  storage  and  for  the  storage  or  nonperishable  articles,  so  that  the 
bulk  of  the  food  supplies  must  be  carried  in  a  baggage  car.  For  this 
reason,  arrangements  should  always  be  made  to  have  a  portion  of  a 
baggage  car,  say  from  one-third  to  one-half,  allotted  for  this  purpose, 
and  in  making  up  the  train  this  portion  of  the  baggage  car  should  be 
placed  next  to  the  kitchen.  The  garrison  ration  will  be  issued,  and  a 
considerable  saving  should  be  made  from  the  credit  allowance  on  beef, 
beans,  dried  fruits,  sugar,  sirup,  flavoring  extracts,  etc.,  and  canned 
meats,  canned  vegetables,  and  canned  fruits  purchased  with  the  sav- 
ings made. 

An  officer  will  be  detailed  by  the  commanding  officer  of  the 
troops  entrained  to  take  charge  of  the  messing  arrangements,  and  he 
will  be  assisted  by  a  mess  sergeant.  The  mess  officer  will  designate 
the  hours  for  meals  and  the  manner  in  which  they  are  to  be  served, 
and  make  requests  for  the  necessary  details  for  kitchen  police  and 
waiters.  Generally  one  or  two  cooks  will  be  provided  by  the  Pullman 
Company,  and  the  Company  cooks  should  be  detailed  to  render  them 
the  necessary  assistance  and  to  perform  the  duties  of  kitchen  police. 

For  serving  the  meal,  the  company  mess  sergeant  and  one  man 


102 


CHAPTER  X. 


for  each  article  on  the  bill  of  fare  should  report  from  each  company. 
The  serving  of  the  meal  will  not  begin  until  everything  is  ready.  The 
details  will  then  be  called  up  in  order,  and  the  quantities  due  each 
organization  having  been  determined,  the  troops  farthest  from  the  kit- 
chen will  be  served  first. 

The  following  bills  of  fare  are  considered  appropriate: 


Breakfast. 

Dinner. 

Supper. 

1 
2 

3 

Link  sausages. 
Fried  potatoes. 
Bread  and  butter. 
Coffee. 

Beefsteak. 
Baked  potatoes. 
Gravy. 
Bread. 
Coffee. 

Bacon  and  eggs. 
Fried  potatoes. 
Bread. 
Coffee. 

Corned  beef  and  cabbage. 

Pickles. 

Bread. 

Coffee. 

Vegetable  soup. 
Roast  beef. 
Stewed  tomatoes. 
Browned  potatoes. 
Bread  and  butter. 
Coffee. 

Corned  beef  and  cabbage. 

Sliced  onions. 

Bread. 

Coffee. 

Vegetable  Soup. 
Boiled  beef. 
Potatoes. 
Bread  and  butter. 

Bacon. 

Fried  potatoes. 

Bread  and  butter. 

Coffee. 

Vegetable  soup. 
Beefsteak. 
Browned  potatoes. 
Bread  and  butter. 
Coffee. 

Detachment  kitchen  car. — This  car  is  designed,  first,  for  journeys 
where  the  number  of  men  and  the  distance  do  not  warrant  the  use  of 
the  standard  kitchen  car,  and,  second,  for  long  journeys  (forty-eight 
hours  or  more)  for  30  men  or  less. 

The  car  is  provided  with  a  gas  range  attached  to  the  Pintsch  gas 
tanks,  and  will  cook  for  as  many  men  as  can  be  carried  on  the  car. 
There  is  no  ice  box  or  refrigerator  on  this  car,  and  consequently  fresh 
beef  can  not  generally  be  carried  for  more  than  two  meals,  unless  the 
weather  is  such  that  the  meat  may  be  carried  in  sacking  on  the  plat- 
form. Travel  rations  and  fresh  bread  for  30  men  for  five  days  can  be 
carried  in  the  locker  and  vacant  section  in  the  car,  and,  if  the  detach- 
ment is  without  an  experienced  cook,  travel  rations  should  be  carried, 
and  coffee  made  under  the  direction  of  the  officer  or  noncommissioned 
officer  in  charge.  On  short  journeys,  where  an  experienced  cook  is 
available,  the  garrison  ration  should  be  provided. 

The  following  bills  of  fare  are  considered  appropriate: 


FIELD  COOKING 


103 


Breakfast. 

Lunch. 

Supper. 

1 

2 

Beefsteak  and  gravy. 

Boiled  potatoes. 

Apricots. 

Bread  and  coffee. 

Cold  sliced  corned  beef. 
Boiled  potatoes  and 

gravy. 
Canned  peaches. 
Bread  and  coffee. 

Baked  beans. 
Blackberry  jam. 
Bread  and  butter. 
Coffee. 

Cold  sliced  corned  beef. 

Canned  peas. 

Bread. 

Coffee. 

Beef  stew. 
Bread  and  butter. 
Coffee. 

Beefsteak. 
Boiled  potatoes. 
Bread  and  jam. 
Coffee. 

Pintsch  gas  cooker. — This  cooker  is  designed  for  the  use  of  troops 
traveling  in  any  type  of  car  equipped  with  the  Pintsch  gas-lighting  sys- 
tem, and  practical  experience  has  shown  that  sufficient  gas  is  gener- 
ally available  for  all  cooking  to  be  done.  It  has  sufficient  capacity  for 
cooking  for  48  men  (the  maximum  number  carried  in  one  car)  and 
supplies  two  hot  components  of  the  meal — as,  for  example,  hot  coffee 
and  stewed  corn — although  but  one  article  can  be  cooked  at  a  time. 
One  cooker  is  supplied  with  each  car  and  contains  ample  utensils  for 
cooking  and  serving  the  food,  though  the  individual  mess  kits  must 
be  carried. 

Directions  for  use. — In  setting  up  the  gas  cooker  the  work  should 
be  supervised  by  a  commissioned  officer.  If  none  is  present,  then  by 
the  noncommissioned  officer  in  charge. 

(a)  Set  burner  and  stand  in  men's  wash  room  or  other  suitable 
place  and  connect  same  with  the  nearest  four-tipped  burner,  as  fol- 
lows: 

{b)  Remove  glass  bowl  and  turn  over  to  porter.  Unscrew  4-flame 
cluster,  being  careful  not  to  unscrew  the  cluster  stem.  Screw  short 
pieces  of  gas  tubing  to  cluster  stem  where  4-cluster  flame  was  re- 
moved by  the  coupling  at  one  end  of  the  tubing.  Then  attach  long 
piece  of  tubing  to  short  piece  and  connect  with  the  burner  of  the 
cooker.  After  the  meal  has  been  prepared  disconnect  long  piece  of 
tubing  and  allow  end  to  remain  attached  to  the  cluster  stem.  When 
it  is  desired  to  operate  the  cooker,  connect  long  piece  of  tubing  to 
short  piece. 

If  it  is  not  practicable  to  make  connections  with  a  4-flame  cluster, 
connect  burner  of  cooker  with  a  1-burner  bracket  lamp,  as  follows: 


104  CHAPTER  X. 

With  pliers  remove  gas  tip  and  loosen  the  governing  screw  so  as 
to  insure  a  free  flow  of  gas. 

If  the  governing  screw  sticks,  tap  lightly  with  the  handle  of  the 
screw-driver  until  it  can  be  easily  removed.  Do  not  entirely  un- 
screw the  governing  screw.  Slip  rubber  end  of  tubing  over  pillar  and 
connect  other  end  to  the  burner  of  the  cooker. 

(c)  The  connections  having  been  made,  turn  on  the  gas  at  the  lamp 
and  burner  of  the  cooker  and  light  with  a  wax  taper.  The  greatest 
heat  is  obtained  by  having  a  strong  blue  flame. 

(d)  The  burner  being  lighted,  set  on  the  largest  copper  boiler  if  it 
is  desired  to  make  coffee.  The  boiler  should  be  filled  about  two- 
thirds  full,  additional  water  being  added  when  the  coffee  has  come  to 
a  boil. 

After  coffee  has  been  made  remove  and  set  boiler  on  one  of  the 
asbestos  mats,  to  prevent  damage  to  the  floor  of  the  car.  The  second 
boiler  is  then  set  on  the  burner,  with  such  food  as  may  be  desired  to 
cook.  Water  must  be  added  to  prevent  burning  of  food  and  melting 
the  boilers.    Stirring  is  also  necessary  when  preparing  certain  foods. 

It  requires  about  one  hour  and  twenty  minutes  to  prepare  coffee 
and  cook  one  hot  dish  for' 48  men. 

After  the  meal  is  prepared  set  the  galvanized-iron  boiler  on  the 
burner  and  heat  the  necessary  water  for  washing  the  mess  kits  and 
utensils. 

Caution. — (a)     Do  not  put  boilers  on  without  water  in  them. 

(b)  Always  add  a  little  water,  about  i  quart  to  every  lo  pounds 
of  food,  to  prevent  burning. 

(c)  Remove  the  coffee  and  hot  water  from  the  copper  vessels  as 
soon  as  practicable,  to  preserve  the  tinning  inside. 

(d)  Look  at  the  gas  flame  occasionally,  to  see  that  it  has  not 
blown  out. 

•  (e)  To  reduce  gas  consumption  and  save  time,  get  hot  water  for 
washing  dishes  from  the  locomotive. 

(/)     Never  light  the  gas  with  boiler  set  on  heater. 

(g)  If  the  roadbed  is  rough  and  there  is  considerable  motion  to 
the  train,  secure  the  stand  and  burner  by  the  two  leather  straps 
furnished  with  the  cooker.  To  prevent  the  splashing  of  water  when 
coffee  is  made  or  water  being  heated,  place  round  slop  board  in  the 
boilers  so  as  to  counteract  the  motion  of  the  car. 


FIELD  COOKING  105 

(h)  In  case  of  leaks  in  the  gas  tubing,  cut  at  leak  with  sharp  knife 
and  connect  the  two  pieces  of  tubing  with  a  coupler,  wrapping  ends 
of  tubing  with  wire. 

(i)  Handle  the  equipment  intelligently  and  carefully.  Never  pack 
any  article  unless  clean  and  dry.  When  returned  to  a  depot  or  post, 
the  equipment  should  be  completely  overhauled,  cleaned,  and  tested. 
The  garrison  ration  will  be  used  when  the  cooker  is  provided, 
and  it  is  recommended  that  articles  be  purchased  from  the  credit  al- 
lowance as  follows: 

Beef,  corned,  canned. 

Hash,  corned  beef. 

Salmon,  canned. 

Potatoes,  about  one-third  of  allowance. 

Soft  bread. 

Hard  bread. 

Tomatoes. 

Jam. 

Coffee,  roasted  and  ground. 

Tea. 

Sugar. 

Milk,  evaporated. 

Pickles. 

Salt. 

Pepper. 

Buttef. 

Sirup. 
•  Soap. 
A  quantity  of  canned  baked  beans  should  be  purchased,  as  they  can 
be  readily  heated  by  the  cooker  and  the  dried  beans  can  not  be  cooked 
en  route.     If  the  journey  is  an  extended  one,  fresh   onions  may  be 
purchased;  also  a  small  quantity  of  bacon. 

On  account  of  the  limited  space  available  for  cooking,  it  is  not 
desirable  to  prepare  elaborate  meals,  but  the  fare  can  be  much 
improved  by  purchasing  extra  articles  of  food  from  the  company 
fund. 

The  following  is  a  list  of  a  few  articles  of  food  which  can  be 
utilized  when  preparing  meals  with  the  gas  cooker: 

Beans,   stringless,   canned. 

Beef  stew,  canned. 


106 


CHAPTER  X. 


Chocolate. 
Cocoa. 

Corn,  canned. 
Eggs,  fresh. 

Frankfurter   sausage,   canned   or   fresh. 
Fruit,  fresh. 
Hominy,   canned. 
Peas,   canned. 
Plum   pudding,   canned. 
Sauerkraut,   canned. 
Soups,  canned. 

Vienna   sausage,    canned   or   fresh. 
The    following    are    sample    bills    of    fare    for    two    days    when 
using  the  Pintsch  gas  cooker: 


First  Day. 
Breakfast: 

Hot  corned-beef  hash. 

Soft  bread  and  butter. 

Coffee. 
Dinner: 

Cold  corned  beef. 

Hot  baked  beans. 

Soft  bread. 

Pickles. 

Coffee. 
Supper: 

Cold    meat    (boiled   ham    or    roast   beef 
cooked  before  starting  on  journey.) 

Stewed  tomatoes. 

Soft  bread  and  jam. 

Tea. 


Second  Day, 
Breakfast: 

Hot  baked  beans. 

Soft  bread  and  butter. 

Coffee. 
Dinner: 

Cold  meats. 

Stewed  tomatoes  and  corn. 

Soft  bread. 

Tea. 


Su 


ipper: 

Hot  corned-beef  hash. 

Soft  bread. 

Coffee. 

Sirup. 


Field  bread. — Field  bread  is  a  term  applied  to  a  type  of  fresh 
bread  with  thick  crust,  made  to  withstand  long  transportation  and 
keep  for  a  period  of  from  ten  days  to  two  weeks,  or  longer,  depending 
on  the  weather  conditions.  It  is  intended  for  supply  to  troops  separat- 
ed from  bakeries. 

Recipe  No.  i. 
100     pounds  flour  (issue)  sifted, 
52    pounds  water, 
1^  pounds  dried  yeast, 
3     pounds  sugar, 
1\  pounds  salt. 
Make  a  straight  dough  by  first  mixing  the  yeast  (which  has  been 
softened  in  water),  sugar,  and  salt  in  the  water  of  about  85  degrees 
Fahrenheit  temperature;   then   putting  in   the   flour,   saving  about  2 


FIELD  COOKING  107 

pounds  for  dusting.  This  will  make  a  stiff  dough  and  should  be  knead- 
ed well.  Set  to  rise  in  a  temperature  of  about  88  degrees  Fahrenheit. 
The  dough  should  be  ready  to  punch  down  in  about  6  hours.  Punch 
down  once  and  let  rise  again  for  about  one-half  hour  and  then  put 
out  on  the  bench.  Knead  well  for  about  20  or  25  minutes.  Scale  at 
2  pounds  and  3J  ounces  (or  whatever  weight  may  be  decided  upon), 
round  up,  and  let  prove  20  minutes  on  the  bench.  Mould  into  round 
flat  loaves  of  about  1  inch  thickness.  Set  to  prove  in  pans  so  that 
the  loaves  will  not  touch  when  at  full  proof.  Let  prove  for  about  1 
hour  and  15  minutes,  temperature  about  90  degrees  Fahrenheit.  When 
ready  to  go  into  the  oven  the  loaves  may  be  slashed  crosswise  with  a 
sharp  knife  or  punctured  with  pins,  thus  permitting  the  escape  of  a 
portion  of  the  gas. 

Bake  in  suitable  pans  in  an  18-count  oven  for  1  hour. 

Recipe  No.  2. 
150  pounds  flour  (issue)  hard  wheat, 
10  gallons  water, 
30  ounces  dried  yeast, 
30  ounces  sugar, 
30  ounces  salt. 
Have  flour,  water,  and  bakery  at  an  average  temperature  of  80 
degrees  Fahrenheit.    Make  a  straight  dough.    First  mix  softened  yeast, 
water,  sugar,  and  salt,  then  work  in  143  pounds  flour.     Dough  to  be 
well  worked.     Save  2  pounds  flour  for  dusting.     Let  stand  10  hours. 
Knead  well  and  work  in  5  pounds  flour.    Let  stand  for  1  hour. 

Scale  for  2- pound  loaves. 

Mould  into  long  narrow  loaves  about  IJ  inches  thick.  Prove  15 
minutes.  Slash  once  lengthwise.  Two  loaves  to  a  pan.  Bake  in  oven 
at  500  degrees. 

To  refreshen  field  bread. 

After  the  crumb  of  the  bread  has  become  hard  and  dry  through 
long  keeping  it  may  be  refreshened  by  wrapping  with  two  layers  of 
very  wet  cloths  and  reheating  in  a  very  slow  oven  for  30  minutes. 
While  refreshing  it  water  should  be  sprinkled  on  the  cloths  and  the 
reheating  continued  so  long  as  the  loaf  resists  ordinary  squeezing 
pressure  in  the  hands.  If  too  much  water  has  been  added,  remove 
the  cloths  and  dry  the  loaves  well  before  removing  from  the  oven. 
(Cir.  5,  Office  Commissary  General,  May  4,  1911). 


108  CHAPTER  XL 


CHAPTER  XI 

FIELD  BAKING  AND  FIELD  BAKERY  EQUIP- 

MENT(i) 

Equipment. — The  proper  equipment  for  field  bakeries,  as  deter- 
mined by  experiment  and  practical  experience,  is  announced  from 
time  to  time  in  circulars  from  the  office  of  the  Commissary-General. 
It  is  based  upon  the  requirements  of  a  regiment  of  infantry,  with 
a  view  to  combining  two  or  more  regimental  bakery  equipments  to 
form  a  bakery  for  a  brigade  or  division.  Detached  battalions  should 
draw  bread  from  the  nearest  bakery. 

The  authorized  equipment  for  a  regimental  field  bakery  is  given 
in  the  Subsistence  Manual. 

A  field  bakery  should  be  established  and  operated  in  connection 
with  every  post  bakery  in  order  that  bakers  may  become  thoroughly 
familiar  with  the  field  equipment  and  confident  of  success  when 
required  to  use  the  same. 

System  used. — ^The  straight  dough  system  should  be  used  in  the 
field  as  a  saving  of  time  and  labor.  If  using  the  intermittent  type 
of  oven,  the  doughs  should  be  set  so  as  to  follow  each  other  at 
a  period  of  about  two  hours  and  a  half  if  baking  double  rations,  and 
two  hours  if  baking  single  rations. 

This  will  allow  three-fourths  of  an  hour  for  firing  and  one-half 
hour  for  equalizing  temperature.  This  has  been  found  to  be  suffi- 
cient for  each  firing  after  the  first,  for  which  one  hour  and  a  half 
should  be  allowed.  While  using  this  equipment  from  three  to  four 
runs  of  bread  will  have  to  be  made  daily. 

Straight  fire  knockdown  field  oven. — In  this  kind  of  an  oven 
a  jacket  of  earth  forms  an  essential  part,  and  the  baking  properties 
depends  largely  upon  the  heat  absorbing  and  radiatmg  capacity  of 
the  materials  used.  If  the  soil  is  sandy,  the  jacket  of  earth  may  be 
dried  out  in  a  few  hours  and  good  results  obtained,  but  if  the  soil  is 
of  clay  and  permeated  with   moisture,   it  will   take  much   longer   to 

(i)From  "Manual  for  Army  Bakers,"  prepared  by  the  Subsistence  Department. 


FIELD  BAKING  AND  FIELD  BAKERY  109 

EQUIPMENT 

get  satisfactory  results;  especially  is  it  difficult  to  get  a  good  brown- 
ing on  the  bottom  of  the  loaves  until  the  oven  has  been  used  for 
several  days.  Wet  clay  can  not  take  up  and  radiate  heat  of  a  suffi- 
ciently high  temperature  for  baking.  This  temperature  should  not 
be  below  385°  F. 

The  ovens  here  referred  to  are  called  "straight  fire"  or  "draw 
fire"  for  the  reason  that  the  fire  is  built  in  the  oven  chamber,  and 
is  drawn  when  the  oven  has  been  sufficiently  heated  for  baking. 
The  amount  of  fuel  to  be  used  can  be  so  regulated  by  experience  that 
there  will  be  few  coals  remaining  to  be  withdrawn  when  the  oven 
is  ready  for  use.  The  fire  being  withdrawn,  the  oven  should  be 
closed  up  tightly  for  an  hour  or  more  to  equalize  the  temperature 
throughout.  The  oven  is  then  ready  to  receive  the  loaves,  and  care 
should  be  exercised  to  have  it  in  readiness  when  they  are  sufficiently 
proved. 

Great  care  should  be  exercised  in  firing  these  ovens.  Intense  heat 
must  be  avoided,  as  it  will  ruin  an  oven  in  a  few  weeks.  A  slow  fire 
for  an  hour  to  an  hour  and  a  half  produces  best  results,  and  an  oven 
so  fired  has  been  used  almost  continuously  for  fifteen  months,  while 
others  heavily  fired  have  been  ruined  in  one  month. 

As  a  substitute  for  a  proof  box,  the  mixing  tent  will  have  to  be 
maintained  at  about  80"*  F.,  and  a  suitable  proof  rack  constructed 
from  materials  at  hand. 

Size  of  loaf  to  bake  in  field  oven. — There  are  certain  dimen- 
sions that  go  to  make  up  a  well  proportioned  loaf.  For  instance, 
a  single  ration  loaf  about  12  inches  long  should  be  about  3  inches 
wide  and  from  3J^  to  4  inches  high,  while  a  2-ration  loaf  of  the  same 
length  should  be  about  4  inches  wide  and  from  5  to  6  inches  high, 
the  height  of  the  loaves  depending  upon  the  proof  that  is  given  them 
and  the  temperature  of  baking.  " 

It  takes  a  certain  amount  of  heat,  about  385°  F.,  to  bake  one  ration  of 
bread,  and  under  the  same  conditions  it  would  take  about  twice  as 
much  heat  to  bake  two  rations  or  a  2-ration  loaf.  Suppose  that  the 
capacity  of  the  oven  is  84  single  rations  of  the  dimensions  given  and 
that  the  heat  developed  is  just  about  sufficient  to  bake  them.  It 
is  at  once  apparent  that  there  may  not  be  enough  heat  to  bake  the 
full  number  of  double  rations  that  may  be  placed  in  the  oven.     In 


110  CHAPTER  XL 

the  first  instance  we  may  consider  that  sufficient  heat  has  to  be 
stored  up  to  bake  a  sheet  of  dough  about  3^  inches  deep,  and  in  the 
second  a  sheet  of  dough  about  6  inches  deep,  and  the  number  of  heat 
units  and  the  time  required  will  be  about  in  the  same  proportion.  From 
experience  we  find  that  a  2-ration  loaf  taken  from  the  oven  at  the 
time  a  single  ration  is  baked  will  be  underdone — a  portion  through 
the  center  being  a  mass  of  dough.  If  such  loaves  are  returned  to  the 
oven  and  are  left  in  a  temperature  much  less  than  about  350°,  they 
will  be  subjected  to  a  drying-out  process  rather  than  to  a  baking 
heat,  and  the  resulting  loaf  will  have  a  thick,  dry  crust  and  a  soggy 
interior.  Hence,  we  see  that  in  this  particular  case  it  would  have  been 
saf^r  to  have  baked  single  rations  than  double  ones.  It  is  evident  that 
the  only  way  in  which  the  heat  of  the  oven  can  be  increased  is  by  refiring. 

On  the  other  hand,  if  the  oven  is  too  hot  and  not  carefully  managed, 
a  2-ration  loaf  is  apt  to  be  burned  on  both  the  top  and  bottom  while  a 
single-ration  loaf  might  be  baked  without  burning,  being  subjected  to  this 
intense  heat  for  only  about  half  as  long  a  time. 

Single  rations  of  the  dimensions  given  should  be  baked  in  from 
twenty-five  to  fifty  minutes  and  double  rations  in  from  fifty  minutes  to 
one  hour  and  twenty  minutes. 

It  is  evident  that  if  single  rations  be  crowded  in  a  pari  we  soon  ap- 
proach the  difficulties  met  with  in  baking  a  double  ration  and  at  the 
same  time  we  get  a  loaf  of  awkward  and  irregular  outlines.  On  the 
other  hand,  if  2-ration  loaves  are  allowed  to  spread' out  until  they  have 
about  the  same  thickness  as  single  rations,  they  can  be  baked  with  the 
same  facility. 

In  any  case  great  care  must  be  exercised  while  baking  in  a  straight 
fire  field  oven,  as  the  amount  of  heat  is  variable  and  not  easily  judged; 
therefore  the  door  should  be  left  slightly  ajar  from  the  time  the  loaves 
are  placed  in  the  oven  until  they  are  browned,  and  looked  at  frequently 
to  see  that  they  are  not  burning.  They  should  be  brown  in  about  fifteen 
minutes  and  then  the  door  may  be  closed,  and  the  baking  proceed  with 
less  attention.  One  shifting  at  least  will  generally  be  necessary,  and  care 
should  be  exercised  not  to  jar  the  pans  at  this  time,  for  the  framework 
of  the  loaf  is  not  yet  formed  throughout  and  if  the  crumb  falls  away 
from  the  crust  it  will  not  be  restored  and  the  bread  will  be  heavy. 

It  is  recommended  that  single  rations  be  baked  until  great  facility 
is  acquired  in  handling  the  oven. 


FIELD  BAKING  AND  FIELD  BAKERY 
EQUIPMENT 


111 


An  Oven  above  ground 


scale  of  feet 

Extemporized  Oven  Built  on  Level  Ground. 

No.    1. — Longitudinal   section,   showing  method   of  construction.      No.   2. — Plan.      No. 
3.— Transverse  section  at  centre  of  dome. 


To  build  sucn  an  oven  a  rounded  heap  of  dry  earth  or  sand,  about  5  feet  long,  2 
feet  6  inches  wide,  and  1  foot  9  inches  high,  should  be  raised.  This  is  the  mold  on 
which  the  oven  is  to  be  formed.  Sand  is  more  suitable  for  the  mold  than  earth,  it 
being  more  readily  removed.  Willow  twigs  bent  over  and  closely  wattled  together, 
or  a  flour  barrel  laid  flat  and  covered  completely  with  earth,  will  likewise  suffice  to 
give  form  to  the  mold.  Mix  a  stiff  mud  or  mortar,  and  plaster  the  mold  over  5  or  6 
inches  thick,  commencing  at  the  base.  Allow  one  or  two  days  for  it  to  dry  and  harden, 
plastering  up  all  cracks  which  may  appear.  When  nearly  dry,  cut  out  the  door  at 
one  end  and  the  flue  at  the  top  of  the  other  end.  A  small  mud  chimney  raised  over 
the  flue  will  greatly  improve  the  draft.  Carefully  withdraw  the  loose  earth  or  sand 
from  the  interior.  If  a  barrel  has  been  used  for  the  mold  it  may  be  burned  out  with- 
out darnaging  the  oven.  Keep  a  small  fire  in  the  oven  for  at  least  half  a  day  before 
attempting  to  bake.     Dig  a  pit  in  front  of  the  oven  for  the  convenience  of  the  baker. 

Two  men  can  build  this  oven  in  three  hours,  but  it  will  generally  not  be  fit  for 
use  for  two  days.     It  will  last  several  weeks,  and  prove  very  satisfactory. 

This  oven  may  also  be  built  dome-shaped,  like  the  household  ovens  used  by  the 
Mexicans.  This  kind  of  an  arch  would  be  stronger  than  the  semicylindrical  form,  but 
with  the  same  quality  of  material  used  would  not  have  as  great  a  baking  capacity. 

The  clay  oven  is  peculiarly  adapted  for  use  when  camping  on  swampy  ground. 
Under  such  circumstances  it  may  be  constructed  upon  a  platform  of  stones  or  logs 
covered  with  clay. 


112  CHAPTER  XL 

FIELD-BAKING   EXPEDIENTS. 

Essential  principles.  Occasions  are  sure  to  arise  when  it  is 
desirable  to  bake  bread  in  the  field  when  no  proper  baking  equipment  or 
no  equipment  at  all  is  provided.  Under  these  circumstances  the  essential 
principles  to  be  followed  in  the  construction  of  earth  or  clay  ovens  must 
be  thoroughly  understood,  as  well  as  the  methods  to  be  followed  in  pre- 
paring and  preserving  yeasts  and  proving  the  sponge  and  dough. 

Ovens.  The  entire  principle  of  baking  is  based  upon  the  fact 
that  for  each  ration  of  bread  baked  a  certain  number  of  heat  units  must 
be  provided  at  a  temperature  from  about  385**  F.  to  450°  F.,  striking  the 
top  and  bottom  of  the  loaf  with  about  the  same  intensity.  The  quantity 
of  the  heat  available  must  be  such  that  a  baking  temperature  will  be  main- 
tained from  thirty  minutes  to  an  hour  and  a  half,  depending  upon  the 
depth  of  the  dough  to  be  baked. 

Such  ovens  as  are  generally  constructed  in  the  field  must  generally 
be  of  the  simplest  type  possible — that  is,  of  a  single  chamber  in  which 
the  fire  is  built  and  withdrawn  after  sufficient  heat  has  been  stored  up  in 
the  surrounding  material  to  do  the  necessary  baking.  Such  ovens  are 
generally  called  "straight-fire"  or  "draw-fire"  ovens,  and  for  temporary 
use  are  very  satisfactory,  though  they  are  more  laborious  to  handle  than 
continuous  ovens.  In  the  construction  of  these  ovens  the  following  points 
should  be  kept  in  mind : 

1.  The  oven  must  he  built  of  material  suitable  for  absorbing  and 
radiating  the  heat  required  in  baking.  Brick,  rock,  adobe,  clay,  sods,  sand, 
and  loamy  soil  will  all  do  if  properly  handled. 

2.  About  3  inches  of  earth  of  any  kind  is  required  to  take  up  and 
radiate  sufficient  heat  for  baking  even  small  batches  of  bread.  A  greater 
depth  on  top  of  an  oven  will  cause  premature  breaking — a  lesser  amount 
would  not  generally  retain  sufficient  heat. 

3.  A  slow  fire  must  be  placed  in  the  oven  in  order  that  the  heat  may 
gradually  be  taken  up  in  the  surrounding  material.  A  flash  heat  will 
quickly  heat  up  the  inner  lining  of  the  oven  and  produce  an  intense  heat 
for  a  short  time,  but  to  store  up  a  sufficient  amount  of  heat  requires  a 
long,  slow  firing, 

4.  The  greatest  difficulty  is  in  getting  a  bake  on  the  bottom  of  the 
loaves  in  newly  constructed  ovens,  as  the  heat  from  the  fire  rises  from  the 
bottom,  which  is  further  protected  by  the  ashes  as  they  accumulate.    Es- 


FIELD  BAKING  AND  FIELD  BAKERY 
EQUIPMENT 


113 


Extemporized  Oven  Built  In  A  Bank. 


mi 

N?  2  Jf0: 


SCALE     or     FEET. 


No.    1. 


-Longitudinal  section.     No.  2. — Plan.     No.  3. — Front  view;  not  on  the  scale. 
No.  4. — Transverse  section  of  interior. 


This  is  recommended  as  a  very  good  and  convenient  oven.  A  bank  from  4  to  6 
feet  high  is  the  best  for  the  purpose.  The  roof  covering  need  not  exceed  1]4  feet. 
Two  men  with  a  spade  and  a  long-handled  shovel  can  build  it,  in  light  soil,  in  three- 
quarters  of  an  hour.  If  such  tools  are  not  available,  it  may  be  constructed  with 
trowel,  bayonet,  intrenching  tools,  or  even  with  knives.  To  build  the  oven,  dig  down 
the  bank  to  a  vertical  face  and  excavate  at  the  base  a  hole  from  4  to  5  feet  horizon- 
tally, care  being  taken  to  keep  the  entrance  as  small  as  possible;  hollow  out  the  sides 
of  the  excavation  and  arch  the  roof  until  the  floor  is  about  2  feet  6  inches  in  its 
widest  part  and  the  roof  16  inches  high  in  the  center  of  the  arch.  Then  tap  the  back 
end  for  the  flue.  A  hole  from  4  to  6  inches  in  diameter  will  furnish  a  good  draft.  A 
piece  of  tent  stove  pipe  may  be  utilized  for  this  purpose.  When  difficult  of  con- 
struction, the  flue  may  be  omitted,  and  practically  as  good  results  will  be  obtained. 
The  time  required  for  drying  will  depend  upon  the  character  of  the  soil ;  if  ordinarily 
dry,  a  fire  kept  up  for  an  hour  will  suffice. 

After  the  oven  has  been  heated  the  temperature  may  be  regulated  by  means  of 
the  door  and  flue — opening  or  closing  them  as  may  be  necessary. 


114 


CHAPTER  XL 


pecially  in  damp  and  loamy  soils  should  a  hearth  of  stone  or  brick  be 
provided  to  overcome  this  difficulty. 

5.  Soil  while  damp  can  not  take  up  and  radiate  sufficient  heat  between 
385°  and  480**  F.  to  bake  bread.  Hence  the  material  immediately  sur- 
rounding an  oven  must  be  thoroughly  dried  out  before  any  attempt  is 
made  to  bake.  Generally  a  "slow"  fire  for  several  hours  will  be  necessary 
before  the  first  baking  can  be  made,  but  after  a  successful  baking  not 
more  than  three-fourths  of  an  liour  to  an  hour  will  be  required  for  heat- 
ing the  oven  and  equalizing  the  temperature  by  tightly  closing  up  the  oven 
after  the  fire  is  drawn. 

6.  The  temperature  is  best  determined  by  inserting  the  arm  well 
back  into  the  oven  chamber  and  holding  it  there  as  long  as  possible,  count- 

Baking  In  The  Open  Trench. 


A  trench  about  6  feet  long  and  15  inches  wide  and  about  1  foot  deep,  A  fire 
is  built  in  the  trench  about  two  hours  before  the  time  to  bake.  A  few  minutes  before 
the  loaves  are  ready  the  coals  are  withdrawn  and  the  trench  swept  clean.  The  loaves 
(Vienna-shaped  and  very  dry  on  the  exterior)  are  carefully  laid  in  the  trench  about 
1  inch  apart,  covered  with  an  iron  sheet  of  any  kind,  and  the  coals,  which  were  drawn 
from  the  trench,  distributed  over  the  top.  By  carefully  watching  the  bread  and  regu- 
lating the  top  heat  most  excellent  bread  can  be  produced,  and  in  an  oven  of  the  dimen- 
sions given  25  rations  (single)  can  be  baked. 


FIELD  BAKING  AND  FIELD  BAKERY 
EQUIPMENT 


115 


ing  seconds.  For  a  new  oven  about  12  counts  (second  counts)  will  be 
about  right,  as  a  little  moisture  is  still  present,  or  the  surrounding  material 
is  not  dried  to  as  great  a  depth  as  in  later  bakings,  and  hence  the  first 
heat  should  be  a  little  stronger.  Later  on  15  or  16  counts  will  be  the 
right  number. 

Proving  the  sponge  and  dough.  In  order  that  the  sponge  and 
dough  may  prove  satisfactorily  there  must  be  a  uniform  temperature  of 
about  80°  F.,  and  the  same  may  be  said  of  the  loaves  while  proving  in 
the  pan.  Small  sponges  and  doughs  may  be  proved  in  a  fireless  cooker, 
if  they  are  of  the  proper  temperature  when  put  in.  Following  the  same 
idea  a  small  pit  may  be  dug  in  the  ground  and  heated  with  hot  bricks  that 
are  withdrawn  before  the  receptacle  containing  the  dough  is  introduced. 
After  the  sponge  or  dough  is  put  in  the  pit  provided,  it  should  be  covered 
tightly  to  retain  the  heat  and  keep  it  warm.     Remember  that  while  the 

Double-Barrel  Oven. 


Made  by  placing  two  sugar  barrels  end-on  and  covering  with  about  2  inches  of 
wet  sand  and  4  inches  of  common  clay  mixed  with  straw  or  hay.  The  oven  is  let  stand 
a  couple  of  days  and  then  dried  out  by  a  slow  fire.  Thereafter  it  is  used,  as  explained, 
for  straight-fire  knockdown  oven  and  with  equally  good  or  better  results.  Capacity, 
80  rations. 


116  '  CHAPTER  XL 

sponge  or  dough  is  proving  a  certain  amount  of  heat  is  being  generated 
as  a  result  of  fermentation  (working  of  the  yeast)  and  this  will  generally- 
offset  the  loss  when  the  fireless-cooker  or  pit  method  is  used.  More  satis- 
factory still  would  be  a  small  cave  or  closet  covered  with  earth,  large 
enough  to  put  in  shelving  for  the  pans  of  loaves.  The  cave  or  closet 
should  be  heated  with  bricks  or  hot  water  and  the  door  should  be  as 
small  as  practicable.  In  mild  weather  a  box  with  shelves,  or  a  rack  closely 
covered  with  canvas  and  heated  as  above  indicated  will  prove  satisfactory. 
Greased  paper  spread  over  the  loaves  in  a  pan  will  do  much  to  retain 
the  heat  generated,  but  this  alone  will  not  be  sufficient  in  cold  weather. 

Preparation  and  preservation  of  yeasts.  Material  for  the  pre- 
paration of  yeasts  according  to  some  one  of  the  formulas  below  will 
generally  be  at  hand,  and  if  yeasts  are  not  procurable  on  the  market,  they 
should  be  prepared. 

For  the  preservation  of  yeast  it  will  generally  be  sufficient  in  either 
warm  or  cold  weather  to  utilize  the  fireless-cooker  or  pit  idea,  being 
careful  to  get  a  proper  temperature  for  the  receptacle  and  then  to  main- 
tain it  by  nonconductors.  To  preserve  yeast  in  hot  weather,  a  pit  should 
be  dug  in  moist  soil  or  in  a  constantly  shady  spot  and  the  receptacle  for 
the  yeast  should  be  surrounded  with  damp  gunnysacks. 

RECIPES. 

Head  yeast  (maiden  yeast  or  virgin  yeast).  Ingredients  (6 
quarts).  5  quarts  of  water;  ^  ounce  fresh  hops;  lo  ounces  malt;  1% 
pounds  of  flour. 

Put  the  water  on  the  stove;  add  the  hops,  and  boil  for  about  eight 
or  ten  minutes.  This  preparation  is  known  as  "hop  tea."  Mix  the  dry 
flour  and  malt  together  in  a  keg  or  other  suitable  receptacle ;  add  sufficient 
boiling-hot  "hop  tea"  to  make  a  medium  thick  paste  and  mix  well. 
Strain  the  remainder  of  the  "hop  tea"  into  a  separate  jar  or  keg  and 
set  both  aside  until  they  have  cooled  to  about  80°  or  90°  F.,  then  pour 
the  "hop  tea"  into  the  flour  and  malt  mixture.  Set  in  a  warm,  even 
temperature;  in  about  twenty-four  hours  spontaneous  fermentation 
will  have  set  up  and  foam  will  be  seen  to  gather  on  the  surface,  a  deep 
light  scum  will  rise  and  a  strong  beer  odor  will  be  present.  In  about 
forty-eight  hours  the  scum  will  begin  to  settle  and  soon  thereafter  will 
disappear  from  the  surface  of  the  liquid.    The  yeast  is  ready  for  use  as 


FIELD  BAKING  AND  FIELD  BAKERY  117 

EQUIPMENT 

soon  as  it  begins  to  settle.  .  It  should  now  be  set  in  a  cool  place,  where  it 
will  keep  from  eight  to  ten  days. 

Head  yeast  is  developed  spontaneously  from  wild  yeast  (that  is, 
yeast  spores  found  floating  about  in  the  air)  and  is  generally  prepared 
only  as  a  starter  for  a  stronger  yeast.  It  may,  however,  be  used  directly 
in  the  dough  or  sponge  the  same  as  stock  yeast.  If  other  yeasts  are  at 
hand  there  is  no  necessity  for  its  preparation.  It  is  possible  to  get  good 
results  by  omitting  the  hops  and  malt,  but  in  case  they  are  omitted  about 
lYz  ounces  of  sugar  and  i  ounce  of  salt  per  gallon  of  water  should  be 
added. 

Stock  yeast  (or  flour  yeast).  Ingredients  (7  gallons):  5  gallons 
of  water;  2  ounces  of  fresh  hops;  2^  pounds  of  malt;  5  pounds  of  flour; 
3  quarts  of  head  yeast. 

Prepared  in  exactly  the  same  manner  as  head  yeast,  except  that  the 
mixture  is  stocked  (head  yeast  is  added)  when  the  cooled  hop  tea  is  added 
to  the  flour  and  malt  mixture.  On  account  of  having  the  head  yeast  as  a 
starter,  this  preparation  will  begin  to  ferment  at  once  and  it  will  be 
ready  for  use  in  about  twenty-four  hours. 

In  the  absence  of  hops  and  malt,  salt  and  sugar  should  be  substi- 
tuted. 

Stock  yeast  may  be  used  directly  in  the  sponge  or  dough  in  the  proper 
proportion,  but  its  chief  function  is  in  stocking  the  preparation  for  making 
potato  ferment,  though  in  its  absence,  any  other  yeast  would  do  as  a 
starter. 

Potato  ferment  (or  potato  yeast).  Ingredients  (30  gallons) :  24 
gallons  of  water;  28  pounds  of  sound,  well-matured  potatoes;  or  14 
pounds  of  desiccated  potatoes,  or  9  pounds  of  potato  flour;  5  pounds  of 
flour;  8  quarts  of  stock  yeast,  or  8  ounces  of  compressed  yeast,  or  20 
ounces  of  dried  yeast. 

Wash  the  potatoes  thoroughly  and  let  boil  in  about  6  gallons  of  water 
until  well  done.  Drain  off  the  water  into  2  buckets.  Put  the  potatoes  in 
a  clean  barrel  and  mash  well,  then  add  5  pounds  of  flour  and  i  bucket  of 
the  potato  water  (to  break  the  starch  cells  of  the  flour),  and  mix  thor- 
oughly. (If  using  desiccated  potatoes,  place  in  a  boiler  with  sufficient 
water  to  cover  them  and  boil  until  thoroughly  done;  if  using  potato  flour 
it  is  thoroughly  mixed  with  the  wheat  flour  and  scalded.)  Add  the  re- 
mainder of  the  potato  water  and  about  18  gallons  of  fresh  water  at  such 


118  CHAPTER  XL 

a  temperature  that  the  mixture  will  be  about  85°  or  90°  F. ;  add  8  quarts 
of  stock  yeast  (or  the  quantity  of  compressed  yeast  or  dried  yeast  noted 
above)  and  stir  for  a  few  minutes.  Let  it  remain  undisturbed  in  a  warm, 
even  temperature.  The  preparation  will  begin  to  ferment  at  once  and  in  a 
few  minutes  bubbles  will  be  seen  rising  to  the  surface.  In  about  six  or 
eight  hours  the  scum  will  begin  to  settle  and  the  yeast  will  be  ready  for  use. 
Always  stir  well  and  strain  through  a  colander  before  using.  Set  in  a  cool 
place  and  it  will  keep  from  five  to  seven  days. 

Potato  ferment,  or  potato  yeast,  as  it  is  sometimes  called,  produces 
as  good  bread  as  can  be  made,  but  it  works  quickly  in  the  sponge  or 
straight  dough  and  must  be  carefully  watched.  In  making  it,  great  cleanli- 
ness is  necessary,  as  acid  fermentations  may  set  up  from  obscure  causes 
and  produce  sour  bread.  It  is  best  to  have  two  sets  of  utensils,  in  order 
that  one  set  may  be  thoroughly  cleaned  while  the  other  is  in  use.  Potato 
ferment  is  the  form  in  which  liquid  yeast  is  generally  used  in  making 
bread  and  generally  it  should  be  made  fresh  each  day  for  use  the  next. 


)    CARE  OF  THE  HEALTH  AND  FIRST  AID  TO     119 
THE  SICK  AND  INJURED 


CHAPTER  XII 

CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  THE 
SICK  AND  INJURED 

CARE  OF  THE  HEALTH  i 

1  A  soldier  should  endeavor  to  be  always  at  his  best.  He 
should  avoid  all  exposures,  not  in  line  of  duty,  which  he  knows  would 
be  likely  to  injure  his  health,  for  if  he  is  from  any  cause  below  par 
he  is  liable  to  break  down  under  influences  which  otherwise  might 
have  had  but  little  effect  on  him. 

2  Even  in  garrison,  in  time  of  peace,  soldiers  often  expose 
themselves  unnecessarily  by  going  out  without  overcoats  when  the 
weather  is  such  as  to  require  their  use,  or  by  failing  to  remove  damp 
socks  o*"  other  clothing  on  their  return  to  barracks. 

3  At  rests  on  the  march  one  should  sit  down  or  lie  down  if  the 
ground  is  suitable,  for  every  minute  so  spent  refreshes  more  than 
five  minutes  standing  or  loitering  about. 

4  At  the  midday  rest  lunch  should  be  eaten,  but  it  should  always 
be  a  light  meal. 

5  On  the  march  or  during  exercise  in  hot  weather  the  body  loses 
water  continuously  by  the  skin  and  lungs  and  this  loss  must  be  re- 
placed as  it  occurs  to  keep  the  blood  in  proper  condition.  Only  a 
few  swallows  should  be  taken  at  a  time,  no  matter  how  plentiful  the 
water  supply  may  be.  When  exceedingly  thirsty  after  a  long  dry 
stretch,  water  should  not  be  taken  freely  at  once,  but  in  smaller 
drinks  at  intervals,  until  the  desire  for  more  is  removed. 

6  Smoking  in  the  heat  of  the  day  or  on  the  march  is  depressing 
and  increases  thirst. 

7  On  hot  marches  water  should  be  taken  quite  frequently, 
but  as  already  stated,  in  small  quantities  at  a  time,  to  replace  the 
loss  by  perspiration.  This  will  often  prevent  attacks  of  heat  exhaus- 
tion and  sunstroke. 

8  On  a  hurried  or  forced  march,  particularly  in  sultry  weather, 

(l)From  The  Soldier's  Handbook,  by  N.  Hershler,  Chief  Clerk,  General  Staff 
Corps,  U.  S.  Army. 


120  CHAPTER  XII. 

a  soldier  may  become  faint  and  giddy  from  the  heat  and  fatigue.  His 
face  becomes  pale,  his  lips  lead-colored,  his  skin  covered  with  clammy 
perspiration,  and  he  trembles  all  over.  His  arms  and  equipments 
should  be  removed  and  his  clothing  loosened  at  the  neck,  while  he 
is  helped  to  the  nearest  shade  to  lie  down,  with  his  head  low,  until 
the  ambulance  train  or  wagons  come  up.  Meanwhile,  fan  him, 
moisten  his  forehead  and  face  with  water  and,  if  conscious,  make 
him  swallow  a  few  sips  from  time  to  time. 

9  If  the  soldier  comes  into  camp  much  exhausted,  a  cup  of 
hot  coffee  is  the  best  restorative.  When  greatly  fatigued  it  is  dan- 
gerous to  eat  heartily. 

10  When  the  tents  have  been  arranged  for  the  night  and  the 
duties  of  the  day  are  practically  over,  the  soldier  should  clean  himself 
and  his  clothes  as  thoroughly  as  the  means  at  hand  will  permit.  No 
opportunity  of  taking  a  bath  nor  of  washing  socks  and  underclothing 
should  be  lost.  In  any  event  the  feet  should  be  bathed  or  mopped 
with  a  wet  towel  every  evening  to  invigorate  the  skin. 

11  In  the  continued  absence  of  opportunity  for  bathing  it  is 
well  to  take  an  air  bath  and  a  moist  or  dry  rub  before  getting  into 
fresh  underclothes  and,  in  this  case,  the  soiled  clothes  should  be 
freely  exposed  to  the  sun  and  air  when  the  blanket  roll  is  unpacked. 

12  By  attention  to  cleanliness  of  the  person  and  of  the  clothing, 
the  discomforts  of  prickly  heat,  chafing,  cracking,  blistering,  and  other 
irritations  of  the  skin  will  be  avoided.  If  chafings  do  occur  apply  to 
the  surgeon  for  a  healing  remedy,  for,  if  neglected,  they  may  fester 
and  cause  much  trouble. 

13  A  hearty  meal  should  be  eaten  when  the  day's  work  is  over, 
but  the  soldier  should  eat  slowly,  chewing  every  mouthful  into  a 
smooth  pulp  before  swallowing;  and  it  is  good  when  one  can  rest 
a  while  after  this  meal.  Hard  bread  and  beans  when  not  thoroughly 
chewed  give  rise  to  diarrhoea,  one  of  the  most  dangerous  of  camp 
diseases.  Fresh  meat  should  be  eaten  sparingly  when  used  for  the 
first  time  after  some  days  on  salt  rations. 

14  The  soldier  would  do  well  to  restrict  himself  to  the  company 
dietary.  Particularly  should  he  avoid  the  articles  of  food  or  drink 
for  sale  by  hawkers  and  peddlers.  Green  fruit  and  overripe  fruit  are 
dangerous,  as  is  also  fruit  to  which  the  individual  is  unaccustomed. 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  121 
THE  SICK  AND  INJURED 

Unpeeled  fruit  should  never  be     eaten,  for  it  may  have  been  handled 
by  persons  suffering  from  dangerous  infectious  diseases. 

15  It  should  be  unnecessary  to  speak  of  the  danger  from  the 
use  of  intoxicating  liquors  for  every  soldier  knows  something  of  this. 
The  mind  of  a  man  under  the  influence  of  these  liquors  is  so  befogged 
that  he  is  unable  to  protect  himself  from  accidents  and  exposures. 
How  many  men  have  passed  from  this  world  because  of  exposures 
during  intoxication!  How  many  have  lost  their  health  and  strength 
and  become  wretched  sufferers  during  the  remainder  of  a  shortened 
existence!  Besides,  for  days  after  indulgence  in  liquor  the  system  is 
broken  down  and  the  individual  less  able  to  stand  the  fatigues,  ex- 
posures or  wounds  of  the  campaign. 

16  If  filtered  or  condensed  water  is  not  furnished  to  the  troops, 
and  spring  water  is  not  to  be  had,  each  soldier  should  fill  his  canteen 
over  night  with  weak  coffee  or  tea  for  the  next  day's  march.  This 
involves  boiling,  and  the  boiling  destroys  all  dangerous  substances 
in  water.  Typhoid  fever,  cholera,  and  dysentery  are  caused  by  impure 
water. 

17  All  the  belongings  of  the  soldier  should  be  taken  under 
shelter  at  night  to  protect  them  from  rain  or  heavy  dews. 

18  When  not  prevented  by  the  military  conditions,  soldiers 
should  sleep  in  their  shirts  and  drawers,  removing  their  shoes,  socks, 
and  other  clothing. 

19  In  the  morning  wash  the  head,  face  and  neck  with  cold 
water.  With  the  hair  kept  closely  cut,  this  can  be  done  even  when 
the  water  supply  is  limited. 

20  In  hot  climates,  where  marches  are  made  or  other  military 
work  performed  in  the  early  morning  or  late  in  the  evening,  a  sleep 
should  be  taken  after  the  midday  meal  to  make  up  for  the  shortened 
rest  at  night.  Everyone,  to  keep  in  good  condition  should  have  a 
total  of  eight  hour's  sleep  in  the  twenty-four. 

21  If  the  march  is  not  to  be  resumed,  the  soldier  should  take  the 
first  opportunity  of  improving  his  sleeping  accommodations  by  build- 
ing a  bunk,  raised  a  foot  and  a  half,  or  more,  from  the  ground.  This 
is  of  the  first  importance  when  the  ground  is  damp.  The  poncho,  or 
slicker,  must  be  relied  upon  as  a  protection  in  marching  camps,  but 
when  the  camp  is  to  be  occupied  for  some  days,  bunks  should  be  built. 


122  CHAPTER  XII. 

22  In  hot  climates  this  raising  of  the  bunks  from  the  ground 
lessens  the  danger  from  malarial  fevers. 

2S  When  malarial  fevers  are  prevalent,  hot  coffee  should  be 
taken  in  the  morning  immediately  after  roll  call,  and  men  going  on 
duty  at  night  should  have  a  lunch  and  coffee  before  starting. 

24  The  soldier  should  never  attempt  to  dose  himself  with 
medicine.  He  should  take  no  drugs  except  such  as  are  prescribed  by 
the  surgeon. 

25  No  matter  how  short  a  time  the  camp  is  to  be  occupied  its 
surface  should  not  be  defiled.  The  sinks  should  be  used  by  every 
man,  and  the  regulations  concerning  their  use  should  be  strictly  com- 
plied with.  Waste  water  and  refuse  of  food  should  be  deposited  in 
pits  or  other  receptacles  designed  to  receive  them.  Attention  to  these 
points  will  prevent  foul  odors  and  flies. 

26  When  there  are  foul  odors  and  flies  in  a  camp  the  spread  of 
typhoid  fever,  cholera,  dysentery,  and  yellow  fever  is  likely  to  occur. 

27  When  any  of  these  diseases  are  present  in  a  command  every 
care  should  be  taken  to  have  the  hands  freshly  washed  at  meal  times. 

28  In  the  camps  of  field  service  the  interior  of  tents  should  be 
sunned  and  aired  daily,  and  efforts  should  be  made  by  every  soldier 
to  have  his  bunk,  arms,  equipments,  and  clothing  in  as  neat  and  clean 
condition  as  if  he  were  in  barracks  at  a  permanent  station. 

2g  Harmful  exposures  are  more  frequent  in  hot  than  in  cold 
weather.  Soldiers  seek  protection  against  cold,  but  in  seeking  shade, 
coolness,  and  fresh  breezes  in  hot  weather  they  often  expose  them- 
selves to  danger  from  diarrhoea,  dysentery,  pneumonia,  rheumatism, 
and  other  diseases.  A  chill  is  an  exciting  cause  of  these  affections;  it 
should  be  avoided  as  much  as  possible. 

50  When  the  feet  become  wet  the  first  opportunity  should  be 
taken  of  putting  on  dry  socks. 

JJ  When  the  clothing  becomes  wet  in  crossing  streams  or  in 
rain  storms  there  is  little  danger  so  long  as  active  exercise  is  kept  up, 
but  there  is  great  danger  if  one  rests  in  the  wet  clothing. 

32  When  the  underclothes  are  wet  with  perspiration  the  danger 
is  from  chill  after  the  exercise  which  caused  the  perspiration  is 
ended.     If  the  soldier  can  not  give  himself  a  towel  rub  and  a  change 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  123 
THE  SICK  AND  INJURED 

of  underclothing,  he  should  put  on  his  blouse  and  move  about  until 
his  skin  and  clothes  become  dry. 

33  To  rest  or  cool  off,  and  particularly  to  fall  asleep,  in  a  cool, 
shady  place  in  damp  clothes  is  to  invite  suffering,  perhaps  permanent 
disability  or  death. 

34  When  an  infectious  disease  is  known  to  be  present  among 
the  civil  population  in  the  neighborhood  of  a  military  camp  or  station, 
care  should  be  taken  by  every  member  of  the  command  to  avoid 
exposure  to  the  infection.  Scarlet  fever,  measles,  and  diphtheria,  are 
met- with  in  the  United  States,  but  in  some  localities  our  troops  may 
have  to  guard  against  smallpox,  yellow  fever,  cholera,  and  bubonic 
plague.  The  careless  or  reckless  individual  will  be  the  first  to  suffer, 
but  he  may  not  suffer  alone;  many  of  his  comrades  may  become 
affected  and  die  through  his  fault. 

33  Such  infections  prevail  mostly  among  the  lower  classes  of 
a  community  who  have  no  knowledge  of  the  difference  between  health- 
ful and  unhealthful  conditions  of  life.  Communication  with  them 
should  therefore  be  avoided. 

36  The  soldier  should  remember  that  association  with  lewd 
women  may  disable  him  for  life. 

THE  CARE  OF  THE  FEET 

The  feet  should  be  kept  clean  and  the  nails  cut  close  and  square. 
An  excellent  preventative  against  sore  feet  is  to  wash  them  every 
night  in  hot  (preferably  salt)  water  and  then  dry  thoroughly. 

Rubbing  the  feet  with  hard  soap,  grease  or  oil  of  any  kind  be- 
fore starting  on  a  march  is  also  good. 

Sore  or  blistered  feet  should  be  rubbed  with  tallow  from  a  lighted 
candle  and  a  little  common  spirits  (whiskey  or  alcohol  in  some  other 
form)  and  the  socks  put  on  at  once. 

Blisters  should  be  perforated  and  the  water  let  out,  but  the  skin 
must  not  be  removed. 

A  little  alum  in  warm  water  is  excellent  for  tender  feet. 

Two  small  squares  of  zinc  oxide  plaster,  one  on  top  of  the  other, 
will  prevent  the  skin  of  an  opened  blister  from  being  pulled  off. 
Under  no  circumstances,  should  a  soldier  ever  start  off  on  a  march 
with  a  pair  of  new  shoes. 


124  CHAPTER  XII. 

FIRST  AID  TO  THE  SICK  AND  INJUREDC) 

In  operating  upon  a  comrade,  the  main  things  are  to  keep  cool, 
act  promptly,  and  make  him  feel  that  you  have  no  doubt  that  you  can 
pull  him  through  all  right.  Place  him  in  a  comfortable  position,  and 
expose  the  wound.  If  you  cannot  otherwise  remove  the  clothing 
quickly  and  without  hurting  him,  rip  it  up  the  seam.  First  stop  the 
bleeding,  if  there  is  any;  then  cleanse  the  wound;  then  close  it,  if  a 
cut  or  torn  wound;  then  apply  a  sterilized  dressing;  then  bandage  it 
in  place. 

As  for  the  patient  himself,  let  him  never  say  die.  Pluck  has  car- 
ried many  a  man  triumphantly  through  what  seemed  the  forlornest 
hope. 

Kit  Carson  once  helped  to  amputate  a  comrade's  limb  when  the 
only  instruments  available  were  a  razor,  a  handsaw,  and  a  kingbolt  of 
a  wagon.  Not  a  man  in  the  party  knew  how  to  take  up  an  artery. 
Fine  teeth  were  filed  in  the  back  of  the  saw,  the  iron  was  made  white 
hot,  the  arm  removed,  the  stump  seared  so  as  to  close  the  blood 
vessels,  and — the  patient  recovered. 

Charles  F.  Lummis,  having  fractured  his  right  arm  so  badly  that 
the  bone  protruded,  and  being  alone  in  the  desert,  gave  his  canteen 
strap  two  flat  turns  about  the  wrist,  buckled  it  around  a  cedar  tree, 
mounted  a  near  by  rock,  set  his  heels  upon  the  edge,  and  threw  him- 
self backward.  He  fainted;  but  the  bone  was  set.  Then  having  rigged 
splints  to  the  injured  member  with  his  left  hand  and  teeth,  he  walked 
fifty  two  miles  without  resting,  before  he  could  get  food,  and  finished 
the  700-mile  tramp  to  Los  Angeles  with  the  broken  arm  slung  in  a 
bandanna. 

Richardson  tells  of  a  Montana  trapper  who,  having  his  leg  shat- 
tered in  an  Indian  fight,  and  finding  that  gangrene  was  setting  in, 
whetted  one  edge  of  his  big  hunting  knife,  filed  the  other  into  a 
saw,  and  with  his  own  hands  cut  the  flesh,  sawed  the  bone,  and  seared 
the  arteries  with  a  hot  iron.     He  survived. 


(1)  Compiled  from  "The  Book  of  Camping  and  Woodcraft,"  by  Horace  Kep- 
hart  (The  Outing  Publishing  Company,  New  York),  from  "The  Complete  Camper's 
Manual,"  (Gold  Medal  Camp  Furniture  Mfg.  Co.,  Racine,  Wis.) ;  "Outlines  of  First 
Aid  For  the  Hospital  Corps,  U.  S.  A.,  and  "First  Aid  in  Illness  and  Injury,"  bv 
James  E.  Pilcher,  Medical  Corps,  U.  S.  A.,   (Charles  Scribner's  Sons,  New  York.) 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  125 
THE  SICK  AND  INJURED 

Bite  of  Rabid  Animal.  The  bite  of  a  mad  dog,  wolf,  skunk,  or 
other  animal  subject  to  rabies,  requires  instant  and  heroic  treat- 
ment. Immediately  twist  a  tourniquet  very  tight  above  the  wound, 
arid  then  cut  out  the  whole  wound  with  a  knife,  or  cauterize  it  to  the 
bottom  with  a  hot  iron;  then  drink  enough  whiskey  to  counteract 
the  shock. 

Bite  of  Snake.     See"Snake  Bite." 

Bleeding,  how  checked.  To  stop  the  flow  of  blood  temporarily 
raise  the  injured  part  as  high  as  you  can  above  the  heart,  and 
press  very  firmly  with  thumb  or  finger  either  on  or  into  the 
wound.  The  patient  can  do  this  for  himself,  and  can  control  the 
bleeding  until  his  hand  gives  out.  There  is  record  of  an  Austrian 
soldier  who  stopped  bleeding  from  the  great  artery  of  the  thigh  for 
four  hours  by  plugging  the  wound  with  his  thumb;  if  he  had  let  go 
for  a  minute  he  would  have  bled  to  death. 

Observe  whether  the  bleeding  is  arterial  or  venous.  If  it 
comes  from  a  vein,  the  blood  will  be  dark  red  or  purplish,  and  will 
flow  in  a  steady  stream.  Press  upon  the  vein  below  the  wound;  then 
prepare  a  clean  pad  (compress)  and  bind  it  upon  the  wound  firmly 
enough  to  stop  the  bleeding  permanently. 

If  an  artery  is  cut,  the  blood  will  be  bright  red,  and  it  will 
probably  spurt  in  jets.  Try  to  locate  the  artery  above  the  wound 
(between  it  and  the  heart)  by  pressing  very  hard  where  you  think 
the  artery  may  pass  close  to  a  bone,  and  watch  if  this  checks  the 
flow.  When  you  find  the  artery,  then,  if  the  wound  be  in  leg,  arm, 
head,  or  any  other  place  where  a  tourniquet  can  be  applied,  proceed 
as  follows: 

Tie  a  strong  bandage  (handkerchief,  belt,  suspender,  rope,  strip 
of  clothing)  around  the  wounded  member,  and  between  the  wound 
and  the  heart.  Under  it,  and  directly  over  the  artery,  place  a  smooth 
pebble,  a  cartridge,  piece  of  stick,  or  other  hard  lump.  Then  thrust 
a  stout  stick  under  the  bandage,  and  twist  until  the  wound  stops 
bleeding.  The  lump  serves  two  purposes:  it  brings  the  most  pres- 
sure where  it  will  do  the  most  good,  and  it  allows  passage  of  enough 
blood  on  either  side  to  keep  the  limb  from  being  strangled  to  death. 

If  the  position  of  the  artery  above  the  wound  cannot  be  deter- 
mined, then,  in  case  of  a  gaping  wound  that  would  be  hard  to  plug, 


126  CHAPTER  XII. 

apply  the  tourniquet  without  any  lump,  and  twist  it  very  tight  indeed. 
This  can  only  be  done  for  a  short  time,  while  you  are  preparing  to 
ligate  the  artery;  if  prolonged,  it  will  kill  the  limb,  and  gangrene  will 
ensue.  In  case  of  a  punctured  wound,  such  as  bullet  hole,  it  is  better 
to  push  a  plug  hard  down  in  the  wound  itself,  leaving  the  outer  end 
projecting  so  that  a  bandage  will  hold  the  plug  firmly  on  the  artery. 
This  must  be  done,  anyway,  wherever  a  tourniquet  cannot  be  used. 

The  above  expedients  are  only  temporary;  for  a  cut  artery,  if 
of  any  considerable  size,  must  be  ligated — that  is  to  say,  permanently 
closed  by  tying  one  or  both  of  the  severed  ends.  To  do  this  you  must 
have  at  least  a  pair  of  sharp-pointed  forceps  or  strong  tweezers. 
Perhaps  you  may  have  to  extemporize  them — if  you  have  no  iron, 
make  a  little  pair  of  tongs  by  heating  the  middle  of  a  green  hardwood 
stick,  bending  over,  and  then  shaping  and  fire-hardening  the  ends. 
Get  hold  of  the  end  of  the  artery  with  this,  draw  it  out,  and  have  some 
one  hold  it.  Then  take  a  piece  of  strong  thread  that  has  been  steri- 
lized in  boiling  salt  water,  make  a  loop  in  it  as  for  a  common  knot, 
but  pass  the  right  hand  end  of  the  thread  twice  around  the  other,  in- 
stead of  once  (surgeon's  knot — it  will  never  slip). 

Slip  this  loop  down  over  the  forceps  and  around  the  end  of  the 
artery,  and  draw  tight.  If  the  vessel  bleeds  from  both  ends,  ligate 
both. 

Powdered  alum,  tamped  hard  into  a  wound  will  stop  bleeding 
from  all  but  a  large  artery.  So  will  substances  rich  in  tannin,  such 
as  powdered  sumac  leaves  (dried  over  the  fire,  if  green)  and  pul- 
verized oak  or  hemlock  bark.  Do  not  use  cobwebs,  nor  the  woolly 
inside  of  puff  balls — these  old-fashioned  styptics  are  likely  to  infect  a 
wound  with  micro-organisms,  and  thus  do  more  harm  than  good. 

If  a  finger  or  toe  is  cut  off,  as  with  an  axe,  clap  it  quickly  into 
place  and  bind  it  there;  it  may  grow  on  again. 

Bruises.  Ordinary  bruises  are  best  treated  with  cold,  wet 
cloths.  Raw,  lean  meat  applied  to  the  part  will  prevent  discoloration. 
Severe  bruises,  which  are  likely  to  form  absesses,  should  be  covered 
with  cloths  wrung  out  in  water  as  hot  as  can  be  borne,  to  be  re- 
heated as  it  cools;  afterwards  with  hot  poultices. 

Burns.  If  clothing  sticks  to  the  burn,  do  not  try  to  remove  it, 
but  cut  around  it  and  flood  it  with  oil.  Prick  blisters  at  both  ends 
with  a  perfectly  clean  needle,  and  remove  the  water  by  gentle  pres- 
sure, being  careful  not  to  break  the  skin.     A  good  application  for  a 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  127 
THE  SICK  AND  INJURED 

burn,  including  sun  burn,  is  carron  oil  (equal  parts  linseed  oil  and 
limewater).  Druggists  supply  an  ointment  known  as  "solidified  carron 
oil"  that  is  easier  to  carry.  A  three  per  cent,  solution  of  carbolic 
acid,  applied  with  absorbent  cotton  or  a  bandage,  is  an  excellent  ap- 
plication. Better  still  is  the  salve  known  as  ungentine.  Lacking  these 
the  next  best  thing  is  common  baking  soda.  (Baking  soda  is  the 
bicarbonate;  washing  soda,  or  plain  soda,  is  the  carbonate;  do  not 
confuse  them).  Dissolve  in  as  little  water  as  is  required  to  take  it 
up;  saturate  a  cloth  with  this  and  apply.  Another  good  application 
for  burns  is  the  scrapings  of  a  raw  potato,  renewed  when  it  feels 
hot.  If  you  have  none  of  these,  use  any  kind  of  clean  oil  or  unsalted 
grease,  or  dust  flour  over  the  burn,  or  use  moist  earth,  preferably 
clay;  then  cover  with  cotton  cloth.  Do  not  remove  the  dead  skin 
until  new  skin  has  formed  underneath. 

Burning  Clothes,  particularly  that  of  females,  has  been  the  un- 
necessary cause  of  many  horrible  deaths,  either  from  ignorance  of 
the  proper  means  of  extinguishing  the  flames,  or  from  lack  of  pres- 
ence of  mind  to  apply  them.  A  person  whose  clothing  is  blazing 
should  (1)  immediately  be  made  to  lie  down — be  thrown  if  neces- 
sary. The  tendency  of  flames  is  upward,  and  when  the  patient  is 
lying  down,  they  not  only  have  less  to  feed  upon,  but  the  danger  of 
their  reaching  the  face,  with  the  possibility  of  choking  and  of  ultimate 
deformity,  is  greatly  diminished.  (2)  The  person  should  then  be 
quickly  wrapped  up  in  a  coat,  shawl,  rug,  blanket  or  any  similar 
article,  preferably  woolen,  and  never  cotton,  and  the  fire  completely 
smothered  by  pressing  and  patting  upon  the  burning  points  from  the 
outside  of  the  envelope. 

The  flames  having  been  controlled  in  this  way,  when  the  wrap 
is  removed,  great  care  should  be  taken  to  have  the  slightest  sign 
of  a  blaze  immediately  and  completely  stifled.  This  is  best  done  by 
pinching  it,  but  water  may  be  used.  Any  burns  and  any  prostration 
or  shock  should  be  treated  in  the  manner  prescribed  for  them. 

It  is  always  dangerous  for  a  woman  to  attempt  to  smother  the 
burning  clothing  of  another,  on  account  of  the  danger  to  her  own 
clothing.  If  she  attempts  it,  she  should  always  carefully  hold  be- 
tween them  the  rug  in  which  she  is  about  to  wrap  the  sufferer. 

Chigers.  Apply  sodium  hyposulphate  ("Hypo").  Bacon  is  also 
excellent. 

Choking.    Foreign  Body  in  the  Throat.     The  common  practice  of 


128  CHAPTER  XII. 

slapping  the  back  often  helps  the  act  of  coughing  to  dislodge  chok- 
ing bodies  in  the  pharynx  or  windpipe. 

When  this  does  not  succeed,  the  patient's  mouth  may  be  opened 
and  two  fingers  passed  back  into  the  throat  to  grasp  the  object.  If 
the  effort  to  grasp  the  foreign  body  is  not  successful,  the  act  will  pro- 
duce vomiting,  which  may  expel  it. 

A  wire,  such  as  a  hairpin,  may  be  bent  into  a  loop  and  passed 
into  the  pharynx  to  catch  the  foreign  body  and  draw  it  out.  The 
utmost  precautions  must  be  taken  neither  to  harm  the  throat  nor  to 
lose  the  loop. 

In  children,  and  even  in  adults,  the  expulsion  of  the  body  may 
be  facilitated  by  lifting  a  patient  up  by  the  heels  and  slapping  his 
back  in  this  position. 

Summon  a  physician,  taking  care  to  send  him  information  as  to 
the  character  of  the  accident,  so  that  he  may  bring  with  him  the  in- 
struments needed  for  removing  the  obstruction. 

Clothing,  burning  of.     See  "Burning  Clothing." 

Colds.  Put  on  warm,  dry  clothing.  Drink  freely  of  hot  ginger 
tea;  cover  well  at  night;  give  dose  of  quinine  every  six  hours;  loosen 
the  bowels. 

Constipation.  Give  doses  compound  cathartic  pills,  eat  freely 
of  preserves;  drink  often. 

Convulsions.  Give  hot  baths  at  once;  rub  well  the  lower  parts 
of  the  body  to  stimulate;  keep  water  as  hot  as  possible  without  scald- 
ing, then  dry  and  wrap  up  very  warm. 

Cramps  and  Chills.  Mix  pepper  and  ginger  in  very  hot  water 
and  drink.    Give  dose  of  cramp  tablets. 

A  hot  stone  makes  a  good  foot  warmer. 

Diarrhoea.  Apply  warm  bandages  to  stomach;  fire  brown  a  little 
flour  to  which  two  teaspoonfuls  of  vinegar  and  one  teaspoonful  of 
salt  are  added;  mix  and  drink.  This  is  a  cure,  nine  cases  out  of  ten.  A 
tablespoonful  of  warm  vinegar  and  teaspoonful  of  salt  will  cure 
most  severe  cases.  Don't  eat  fruit.  A  hot  drink  of  ginger  tea  is 
good.     Repeat  every  few  hours  the  above. 

Dislocations.  A  dislocation  of  a  finger  can  generally  be  re- 
duced by  pulling  strongly  and  at  the  same  time  pushing  the  tip  of 
the  finger  backward. 

If  a  shoulder  is  thrown  out   of  joint,   have  the  man  lie   down. 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  129 
THE  SICK  AND  INJURED 

place  a  pad  in  his  arm  pit,  remove  your  shoe,  and  seat  yourself  by 
his  side,  facing  him;  then  put  your  foot  in  his  armpit,  grasp  the  dis- 
located arm  in  both  hands,  and  simultaneously  push  with  your  foot, 
pull  on  his  arm,  and  swing  the  arm  toward  his  body  till  a  snap  is 
heard  or  felt. 

For  any  other  dislocation,  if  you  can  possibly  get  a  surgeon,  do 
not  meddle  with  the  joint,  but  surround  it  with  flannel  cloths,  wrung 
out  in  hot  water,  and  support  with  soft  pads. 

Fainting.  Lay  the  patient  on  his  back,  with  feet  higher  than 
his  head.  Loosen  tight  clothing,  and  let  him  have  plenty  of  fresh 
air.  Sprinkle  his  face  with  cold  water  and  rub  his  arms  with  it. 
When  consciousness  returns,  give  him  a  stimulant.  For  an  attack 
of  dizziness  bend  the  head  down  firmly  between  the  knees. 

Drowning.  The  instructions  issued  by  the  U.  S.  Volunteer  Life 
Saving  Corps,  are  as  follows: 

RESCUING.  Approach  the  drowning  man  from  behind,  seizing 
him  by  the  coat  collar,  or  a  woman  by  the  back  hair,  and  tow  him  at 
arms  length  to  boat  or  shore.  Do  not  let  him  cling  around  your  neck 
or  arms  to  endanger  you.  Duck  him  until  unconscious  if  necessary 
to  break  dangerous  hold  upon  you;  but  do  not  strike  to  stun  him. 

RESUSCITATION.  First:  Immediately  loosen  the  clothing 
about  the  neck  and  chest,  exposing  them  to  the  wind,  except  in  very 
severe  weather,  and  get  the  water  out  of  the  body.  First  try  tickling 
in  the  throat  by  a  straw  or  feather,  or  ammonia  to  the  nose;  try  a 
severe  slap  with  the  open  hand  upon  the  chest  and  soles  of  feet;  if 
no  immediate  result  proceed  as  follows: 

Second:  Lay  the  body  with  its  weight  on  the.  stomach,  across  any 
convenient  object,  a  keg,  box,  boat,  timber  or  your  knee,  in  the  open 
air,  with  the  head  hanging  down.  Open  the  mouth  quickly  drawing 
the  tongue  forward  with  handkerchief  or  cloth  so  as  to  let  the  water 
escape.  Keep  the  mouth  clear  of  liquid.  Then  roll  the  body  gently 
from  side  to  side  so  as  to  relieve  the  pressure  on  the  stomach,  then 
back  to  the  stomach.  Do  this  several  times  to  force  the  water  from 
the  stomach  and  throat. 

Third:  Laying  the  body  on  the  back,  make  a  roll  of  coat  or  any 
garment,  place  it  under  the  shoulders  of  patient,  allowing  the  head 
to  fall  back.  Then  kneel  at  the  head  of  the  patient.  Grasp  the  arms 
at  the  middle  of  forearms,  folded  across  the  stomach,  raise  the  arms 


130  CHAPTER  XII. 

over  the  head  to  a  perpendicular  position,  drawing  them  backwards 
straight,  then  forward  overhead  to  the  sides  again,  pressing  the  arms 
on  the  lower  part  of  the  ribs  and  sides,  so  as  to  produce  a  bellows 
movement  upon  the  lungs.  Do  this  sixteen  or  eighteen  times  a  min- 
ute. Smelling  salts,  camphor  or  ammonia  may  be  applied  to  the 
nostrils  to  excite  breathing.  But  give  no  spirits  internally  until  after 
breathing  and  circulation  are  restored.  The  clothing  should  be  re- 
moved, the  body  dried,  and  the  legs  rubbed  briskly  upwards,  from 
foot  to  knee,  occasionally  slapping  the  soles  of  the  feet  with  the 
open  hand. 

Fourth:  On  signs  of  life,  or  when  breathing  is  restored,  wrap  in 
warm  blanket  or  hot  cloths.  To  encourage  circulation,  hot  tea, 
brandy  or  any  spirits  may  be  given  in  small  doses,  with  care  to  avoid 
strangulation,  and  brisk  rubbing  and  warmth  applied  to  the  entire 
body. 

Keep  at  work  until  recovery,  or  death  is  pronounced  certain  by 
a  physician.  Persons  have  revived  after  two  hours'  steady  work,  but 
most  cases  revive  within  thirty  minutes. 

Drunkenness.  Cold  water  dashed  in  the  face  often  proves  a 
most  satisfactory  awakener. 

Cause  vomiting  by  tickling  the  pharynx  with  a  feather  or  some- 
thing of  the  kind;  by  administering  a  tablespoonful  of  salt  or  mustard 
in  a  cup  of  warm  water.  Aromatic  spirits  of  ammonia  is  very  effi- 
cient in  sobering  a  drunken  man — a  teaspoonful  in  half  a  cup  of  water. 

A  cup  of  hot  coffee  after  vomiting  will  aid  to  settle  the  stomach 
and  clear  the  mind. 

Lay  the  subject  in  a  comfortable  position,  applying  hot,  dry 
fomentations,  if  there  is  marked  coldness. 

Ear,  Foreign  Body  in.  In  case  of  living  insect,  (a)  hold  a 
bright  light  to  the  ear.  The  fascination  which  a  light  has  for  insects 
will  often  cause  them  to  leave  the  ear  to  go  to  the  light.  If  this  fails, 
(&)  syringe  the  ear  with  warm  salt  and  water,  or  (c)  pour  in  warm  oil 
from  a  teaspoon,  and  the  intruder  will  generally  be  driven  out. 

If  the  body  be  vegetable,  or  any  substance  liable  to  swell,  do  not 
syringe  the  ear,  for  the  fluid  will  cause  it  to  swell,  and  soften  and 
render  it  much  more  difficult  to  extract.  In  a  case  of  this  kind, 
where  a  bean,  a  grain  of  corn,  etc.,  has  gotten  into  the  ear,  the  body 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  131 
THE  SICK  AND  INJURED 

may  be  jerked  out  by  bending  the  head  to  the  affected  side  and  jump- 
ing repeatedly. 

If  the  body  is  not  liable  to  swell,  syringing  with  tepid  water 
will  often  wash  it  out. 

If  these  methods  fail,  consult  a  medical  man.  The  presence  of 
a  foreign  body  in  the  ear  will  do  no  immediate  harm,  and  it  is  quite 
possible  to  wait  several  days,  if  a  surgeon  cannot  be  gotten  before. 

Earache.  A  piece  of  cotton  sprinkled  with  pepper  and  moistened 
with  oil  or  fat  will  give  almost  instant  relief.    Wash  with  hot  water. 

Eyes,  inflamed.  Bind  on  hot  tea  leaves  or  raw  fresh  meat. 
Leave  on  over  night.    Wash  well  in  morning  with  warm  water. 

Eye,  Foreign  Body  in.  Close  the  eye  for  a  few  moments  and  al- 
low the  tears  to  accumulate;  upon  opening  it,  the  body  may  be  washed 
out  by  them.     Never  rub  the  eye. 

If  the  body  lies  under  the  lower  lid,  make  the  patient  look  up, 
and  at  the  same  time  press  down  upon  the  lid;  the  inner  surface 
of  the  lid  will  be  exposed,  and  the  foreign  body  may  be  brushed  off 
with  the  corner  of  a  handkerchief. 

If  the  body  lies  under  the  upper  lid,  (i)  grasp  the  lashes  of  the 
upper  lid  and  pull  it  down  over  the  lower,  which  should  at  the  same 
time,  with  the  other  hand,  be  pushed  up  under  the  upper.  Upon 
repeating  this  two  or  three  times,  the  foreign  body  will  often  be 
brushed  out  on  the  lower  lid.  (2)  If  this  fails,  the  upper  lid  should 
be  turned  up;  make  the  patient  shut  his  eye  and  look  down;  then  with 
a  pencil  or  some  similar  article  press  gently  upon  the  lid  at  about  its 
middle,  and  grasping  the  lashes  with  the  other  hand,  turn  the  lid 
up  over  the  pencil,  when  its  inner  surface  will  be  seen,  and  the  for- 
eign body  may  readily  be  brushed  off. 

If  the  body  is  firmly  imbedded  in  the  surface  of  the  eye,  a  care- 
ful attempt  may  be  made  to  lift  it  out  with  the  point  of  a  ne.edle. 
If  not  at  once  successful,  this  should  not  be  persisted  in,  as  the  sight 
may  be  injured  by  injudicious  efforts. 

After  the  removal  of  a  foreign  body  from  the  eye,  a  sensation 
as  if  of  its  presence  often  remains.  People  not  infrequently  complain 
of  a  foreign  body  when  it  has  already  been  removed  by  natural  means. 
Sometimes  the  body  has  excited  a  little  irritation,  which  feels  like  a 
foreign  body.     If  this   sensation  remains   over  night,  the   eye  needs 


132  CHAPTER  XII. 

attention,    and   a    surgeon    should   be   consulted;    for    it    should   have 
passed  away  if  no  irritating  body  is  present. 

After  the  removal  of  an  irritating  foreign  body  from  the  eye, 
some  bland  fluid  should  be  poured  into  it.  Milk,  thin  mucilage  of 
gum  arabic,  sweet  oil,  or  salad  oil  are  excellent  for  this  purpose. 

Famishing.  Do  not  let  a  starved  person  eat  much  at  a  time. 
Prepare  some  broth,  or  a  gruel  of  corn  meal  or  oatmeal  thoroughly 
cooked,  and  feed  but  a  small  spoonful,  repeating  at  intervals  of  a  few 
minutes.  Give  very  little  the  first  day,  or  there  will  be  bloating  and 
nausea. 

Fatigue,  excessive.  Take  a  stimulant  or  hot  drink  when  you 
get  to  camp  (but  not  until  then),  and  immediately  eat  something. 
Then  rest  between  blankets  to  avoid  catching  cold. 

Feet,  sore  and  blistered.    See  "Care  of  Feet,"  page  123. 

Fevers.  Give  doses  of  quinine  tablets;  loosen  bowels  if  neces- 
sary; keep  dry  and  warm. 

Freezing.  Keep  away  from  heat.  To  toast  frost  bitten  fingers 
or  toes  before  the  fire  would  bring  chilblains,  and  thawing  out  a 
badly  frozen  part  would  probably  result  in  gangrene,  making  ampu- 
tation necessary.  Rub  the  frozen  part  with  snow,  or  with  ice  cold 
water,  until  the  natural  color  of  the  skin  is  restored.  Then  treat  as  a 
burn. 

Chilblains  should  be  rubbed  with  whiskey  or  alum  water. 

Freezing  to  Death.  At  all  hazards  keep  awake.  Take  a  stick 
and  beat  each  other  unmercifully;  to  restore  circulation  to  frozen 
limbs  rub  with  snow;  when  roused  again  don't  stop  or  fall  asleep — 
it  is  certain  death.    Remember  this  and  rouse  yourself. 

Head,  How  to  Keep  Cool.  By  placing  wet  green  leaves  inside 
of  hat. 

Insect  Stings.  Extract  the  sting,  if  left  in  the  wound,  and  apply 
a  solution  of  baking  soda,  or  a  slice  of  raw  onion,  or  a  paste  of  clay, 
mixed  with  saliva,  or  a  moist  quid  of  tobacco.  Ammonia  is  the  com- 
mon remedy,  but  oil  of  sassafras  is  better.  A  watch  key  or  other 
small  hollow  tube  pressed  with  force  over  the  puncture  and  held 
there  several  minutes  will  expel  a  good  deal  of  the  poison. 

Ivy  Poison.  Relieved  with  solution  of  baking  soda  and  water; 
use  freely  as  a  cooling  wash.     Keep  the  bowels  open. 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  133 
THE  SICK  AND  INJURED 

Lightning,  Struck  by.  Dash  cold  water  on  body  continually;  if 
severe  case,  add  salt  to  water;  continue  for  hours  if  necessary.  If 
possible  submerge  body  in  running  water  up  to  neck. 

Nose,  Foreign  Body  in.  Close  the  clear  side  of  the  nose  by 
pressure  with  a  finger,  and  make  the  patient  blow  the  nose  hard. 
This  will  usually  dislodge  the  object. 

If  this  fails,  induce  sneezing  either  by  tickling  the  nose  with  a 
feather  or  something  of  the  kind,  or  by  administering  snuff. 

The  nasal  douche,  where  a  syringe  or  a  long  rubber  tube  suit- 
able for  a  siphon  is  available,  may  be  used  in  case  the  body  is  not 
liable  to  swell,  injecting  luke  warm  water  into  the  clear  nostril  with 
the  expectation  that  it  will  push  the  body  out  of  the  other. 

If  these  fail,  and  the  body  can  be  seen  clearly,  an  effort  may  be 
made  to  fish  it  out  by  passing  a  piece  of  wire,  bent  into  a  little  hook, 
back  into  the  nostril  close  to  the  wall,  and  catching  the  body  with 
it.  A  hairpin  may  be  bent  straight  and  the  hook  formed  at  one  end. 
Do  not  continue  these  manoeuvers  very  long  nor  let  them  be  rough  in 
the  slightest  degree. 

All  simple  efforts  having  failed,  send  for  a  physician.  There  is 
no  danger  in  leaving  the  foreign  body  in  place  for  some  days  if  it 
is  impossible  to  consult  a  physician  in  less  time. 

Nosebleed  is  sometimes  uncontrollable  by  ordinary  means.  Try 
lifting  the  arms  above  the  head  and  snuffing  up  alum  water  or  salt 
water.  If  this  fails,  make  a  plug  by  rolling  up  part  of  a  half  inch  strip 
of  cloth,  leaving  one  end  dangling.  Push  this  plug  as  far  up  the  nose 
as  it  will  go,  pack  the  rest  of  the  strip  tightly  into  the  nostril,  and 
let  the  end  protrude.  If  there  is  leakage  backward  into  the  mouth,  pack 
the  lower  part  of  plug  more  tightly.  Leave  the  plug  in  place  several 
hours;  then  loosen  with  warm  water  or  oil,  and  remove  very  gently. 

Ointment  for  Bruises,  Etc.  Wash  with  hot  water;  then  anoint 
with  tallow  or  candle  grease. 

Piles.  Men  with  piles  should  take  special  pains  to  keep  their 
bowels  open  and  to  bathe  the  parts  with  cold  water. 

Poisons.  In  all  cases  of  poisoning  there  should  be  no  avoid- 
able delay  in  summoning  a  physician.  The  most  important  thing  is 
that  the  stomach  should  be  emptied  at  once.  If  the  patient  is  able 
to  swallow  this  may  be  accomplished  by  emetics,  such  as  mustard 
and   water,  a  teaspoonful   of  mustard  to   a   glass  of  water,   salt  and 


134  CHAPTER  XII. 

water,  powdered  ipecac  and  copious  draughts  of  luke  warm  water. 
Vomiting  may  also  be  induced  by  tickling  the  back  of  the  throat 
with  a  feather.  When  the  patient  begins  to  vomit,  care  should  be  taken 
to  support  the  head  in  order  that  the  vomited  matter  may  be  ejected 
at  once,  and  not  swallowed  again  or  drawn  into  the  wind  pipe. 

Poultices.  Poultices  may  be  needed  not  only  for  bruises  but  for 
felons,  boils,  carbuncles,  etc.  They  are  easily  made  from  corn  meal 
or  oat  meal.  Mix  by  adding  a  little  at  a  time  to  boiling  water  and 
stirring  to  a  thick  paste;  then  spread  on  cloth.  Renew  from  time  to 
time  as  it  cools. 

To  prevent  a  poultice  from  sticking,  cover  the  under  surface  with 
clean  mosquito  netting,  or  smear  the  bruise  with  oil.  It  is  a  good 
idea  to  dust  some  charcoal  over  a  sore  before  putting  the  poultice  on. 
The  woods  themselves  afford  plenty  of  materials  for  good  poultices. 
Chief  of  these  is  slippery  elm,  the  mucilaginous  innerbark  of  which, 
boiled  in  water  and  kneaded  into  a  poultice,  is  soothing  to  inflamma- 
tion and  softens  the  tissues.  Good  poultices  can  also  be  made  from 
the  soft  rind  of  tamarack,  the  rootbark  of  basswood  or  cottonwood, 
and  many  other  trees  or  plants.  Our  frontiersmen,  like  the  Indians, 
often  treated  wounds  by  merely  applying  the  chewed  fresh  leaves  of 
alder,  striped  maple  (moosewood)  or  sassafras. 

Salves.  Balsam  obtained  by  pricking  the  little  blisters  on  the 
bark  of  balsam  firs  is  a  good  application  for  a  wound;  so  is  the 
honey  like  gum  of  the  liquidambar  or  sweet  gum  tree,  raw  turpen- 
tine from  any  pine  tree,  and  the  resin  procured  by  "boxing"  (gashing) 
a  cypress  or  hemlock  tree,  or  by  boiling  a  knot  of  the  wood  and 
skimming  off  the  surface.  All  of  these  resins  are  antiseptics  and 
soothing  to  a  wound. 

Scalds.  Relieve  instantly  with  common  baking  soda  and  soaking 
wet  rags — dredge  the  soda  on  thick  and  wrap  wet  clothes  thereon. 
To  dredge  with  flour  is  good  also. 

Shock.  In  case  of  collapse  following  an  accident,  operation, 
fright:  treat  first  as  for  fainting.  Then  rub  the  limbs  with  flannel, 
stroking  the  extremities  toward  the  heart.  Apply  hot  plates,  stones, 
or  bottles  of  hot  water,  wrapped  in  towels,  to  the  extremities  and 
over  the  stomach.  Then  give  hot  tea  or  coffee,  or  if  there  is  no 
bleeding,  a  tablespoonful  of  whiskey  and  hot  water,  repeating  three 
or  four  times  an  hour. 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  135 
THE  SICK  AND  INJURED 

Skin,  protection  of,  in  cold  weather.  Smear  the  face,  ears  and 
hands  with  oil  or  grease.  The  eyes  may  be  protected  from  the  re- 
flection of  the  sun  on  snow  by  blackening  the  nose  and  cheeks. 

Snake  Bite.  When  a  man  is  bitten  he  should  instantly  twist 
a  tourniquet  very  tightly  between  the  wound  and  the  heart,  to  keep 
the  poison,  as  far  as  possible,  from  entering  the  system.  Then  cut 
the  wound  wide  open,  so  it  may  bleed  freely,  and  suck  the  wound, 
if  practicable  (the  poison  is  harmless  if  swallowed,  but  not  if  it 
gets  into  the  circulation  through  an  abrasion  in  the  mouth  or  through 
a  hollow  tooth.)  Loosen  the  ligature  before  long  to  admit  fresh 
blood  to  the  injured  part,  but  tighten  it  again  very  soon,  and  repeat 
this  alternate  tightening  and  loosening  for  a  considerable  time.  The 
object  is  to  admit  only  a  little  of  the  poison  at  a  time  into  the  general 
circulation.  Meantime  drink  whiskey  in  moderate  doses,  but  at  fre- 
quent intervals.  If  a  great  quantity  is  guzzled  all  at  once  it  will  do 
more  harm  than  good.  Whiskey  is  not  an  antidote;  it  has  no  effect 
at  all  on  the  venom;  its  service  is  simply  as  a  stimulant  for  the  heart 
and  lungs,  thus  helping  the  system  to  throw  off  the  poison,  and  as  a 
bracer  to  the  victim's  nerves,  helping  him  over  the  crisis. 

Snow  or  Sun  Blindness.  Smear  the  nose  and  face  about  the 
eyes  with  charcoal. 

Sore  Throat.  Fat  bacon  or  pork  tied  on  with  a  dry  stocking; 
keep  on  until  soreness  is  gone  then  remove  fat  and  keep  covering  on 
a  day  longer.  Tincture  of  Iron  diluted;  swab  the  throat.  Gargling 
with  salt  and  hot  water  is  effective.  Listerine,  used  as  a  gargle,  is  also 
good. 

Sprains.  The  regular  medical  treatment  is  to  plunge  a  sprained 
ankle,  wrist  or  finger,  into  water  as  hot  as  can  be  borne  at  the  start, 
and  to  raise  the  heat  gradually  thereafter  to  the  limit  of  endurance. 
Continue  for  half  an  hour,  then  put  the  joint  in  a  hot,  wet  bandage,  re- 
heat from  time  to  time,  and  support  the  limb  in  an  elevated  position, 
the  leg  being  stretched  as  high  as  the  hip,  or  the  arm  carried  in  a  sling. 
In  a  day  or  two  begin  gently  moving  and  kneading  the  joint,  and  rub 
with  liniment,  oil,  or  vaselin. 

Sprains  may  also  be  treated  by  the  application  of  cold  water  and 
cloths. 

As  a  soothing  application  for  sprains,  bruises,  etc.,  the  virtues 
of  witch  hazel  are  well  known.     A  decoction  (strong  tea)  of  the  bark 


136  CHAPTER  XII. 

is  easily  made,  or  a  poultice  can  be  made  from  it.  The  inner  bark 
of  kinnikinick,  otherwise  known  as  red  willow  or  silky  cornel,  makes 
an  excellent  astringent  poultice  for  sprains.  The  pain  and  inflamma- 
tion of  a  sprained  ankle  are  much  relieved  by  dipping  tobacco  leaves 
in  water  and  binding  them  around  the  injured  part. 

Stings  of  Insects.    See  "Insect  Stings." 

Stunning.  Concussion  of  the  brain:  lay  the  man  on  his  back, 
with  head  somewhat  raised.  Apply  heat  as  for  shock,  but  keep  the 
head  cool  with  wet  cloths.  Do  not  give  any  stimulant — that  would 
drive  blood  to  the  brain,  where  it  is  not  wanted. 

Sunstroke.  Lay  the  patient  in  a  cool  place,  position  same  as 
for  stunning.  If  the  skin  is  hot,  remove  clothing,  or  at  least  loosen  it. 
Hold  a  vessel  or  hat  full  of  cold  water  four  or  five  feet  above  him  and 
pour  a  stream  first  on  his  head,  then  on  his  body,  and  last  on  his 
extremities.  Continue  until  consciousness  returns.  Renew  if  symp- 
toms recur. 

If  the  skin  is  cool  (a  bad  sign)  apply  warmth,  and  give  stimu- 
lating drinks. 

Thirst.  Allow  the  sufferer  only  a  spoonful  of  water  at  a  time, 
but  at  frequent  intervals.     Bathe  him  if  possible. 

To  quench  thirst.  Don't  drink  too  often,  better  rinse  out  the 
mouth  often,  taking  a  swallow  or  two  only.  A  pebble  or  button  kept 
in  the  mouth  will  help  quench  that  dry  and  parched  tongue. 

Toothache.  Warm  vinegar  and  salt.  Hold  in  mouth  around 
tooth  until  pain  ceases,  or  plug  cavity  with  cotton  mixed  with  pepper 
and  ginger. 

Wounds.  When  a  ball  enters  or  goes  through  the  muscles  or 
soft  parts  of  the  body  alone,  generally  nothing  need  .be  done  except 
to  protect  the  wound  or  wounds  with  the  contents  of  the  first  aid 
packet.  The  directions  for  the  use  of  this  packet  are  simple,  and 
each  packet  contains  them.  In  doing  this  always  be  careful  of  one 
thing — not  to  touch  the  wound  with  your  fingers  nor  handle  it  in 
any  way,  for  the  dirt  on  your  hands  is  harmful,  and  you  must  dis- 
turb a  wound  as  little  as  possible.  Be  content  to  open  the  packet 
carefully,  and,  placing  the  small  pads  or  compresses  upon  the  wound 
or  wounds,  to  wrap  the  binder  or  narrow  bandage  firmly  about  the 
parts,  fastening  with  a  safety  pin.  This  will  hold  the  pads  in  place 
and  will  help  to  stop  the  ordinary  bleeding.     The  large  or  triangular 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  137 
THE  SICK  AND  INJURED 

bandage  should  be  bound  over  this  or  used  as  a  sling  if  required. 
Generally  this  is  all  that  is  necessary  for  the  first  treatment,  and  some- 
times it  is  all  that  is  needed  for  several  days.  The  importance  of  the 
care  with  which  this  first  dressing  is  made  can  not  be  too  seriously 
insisted  upon.  It  is  better  to  leave  a  wound  undressed  than  to  dress 
it  carelessly  or  ignorantly,  so  that  the  dressing  must  soon  be  removed. 

The  following  should  always  be  remembered: 

I.  Never  touch  a  wound  with  anything  unclean — dirty  fingers, 
non-disinfected  bandages,  dirty  water,  etc.  It  may  cause  inflamma- 
tion, ulceration,  or  blood  poisoning. 

2  Expose  the  wound  by  removing  the  covering  article  of  dress, 
which  contains  many  impurities.  Unbutton  or  cut  clothes  and  examine 
extent  of  bleeding.  Open  all  articles  of  clothing  which  might  hin- 
der circulation  of  blood  or  breathing  (collar,  necktie,  belt).  To  avoid 
pain  and  breeding,  raise  legs  by  putting  under  them  a  valise,  saddle, 
truss  of  straw,  etc.;  slight  bleeding  will  often  cease  in  this  position  of 
its  own  accord,  without  any  bandaging.  A  bandage  is  advisable  to 
protect  the  wound  from  dirt,  flies  or  cold.  USE  THE  FIRST  AID 
PACKET. 

Cleansing.  After  stopping  the  flow  of  blood,  cleanse  the  wound 
of  any  foreign  substance  that  may  have  entered  it.  To  remove  a 
splinter,  slip  the  point  of  a  small  knife  blade  under  the  protruding 
end  and  catch  it  with  the  thumb  nail.  A  fish  hook  imbedded  in  the 
flesh  should  be  pushed  on  through;  then  nip  or  file  off  the  barb,  and 
withdraw.  If  a  bullet  is  deeply  imbedded,  let  it  alone;  the  chances  are 
that  it  will  do  no  harm. 

After  picking  out  dirt,  bits  of  cloth,  or  other  matter  that  would 
make  the  wound  sore  and  slow  to  heal,  wash  the  injured  part  with 
perfectly  clean  water.     If  there  be  any  doubt  about  the  water,  boil  it. 

Do  not  mop  the  wound  with  a  rag.  Hold  the  water  a  few  inches 
above  it  and  let  a  small  stream  gently  trickle  down  upon  it.  A  clean 
cut  needs  no  washing;  simply  draw  the  edges  together  and  fasten 
them  in  place.  Whenever  it  can  be  done,  shave  the  skin  for  some 
distance  around  the  wound.  Hairs,  no  matter  how  small,  are  grease 
coated  and  favor  the  growth  of  germs.  Shaving  also  scrapes  off  the 
surface  dirt  and  dead  scales  of  skin. 

Closing.     Never  cover  a  wound  with  court  plaster.     It  prevents 


138  CHAPTER  XII. 

the  free  escape  of  suppuration,  inflames  the  part,  and  makes  the  place 
difficult  to  cleanse  thereafter.  The  only  legitimate  uses  for  sticking 
plaster  are  to  hold  dressings  in  place  where  bandaging  is  difficult 
(as  on  the  buttock),  or,  in  case  of  a  cut  to  keep  the  edges  closed  with- 
out sewing  the  skin.  In  the  latter  case  the  cut  may  be  crossed  with 
narrow  strips  of  plaster,  leaving  spaces  between;  but  a  better  way, 
if  you  have  regular  surgeon's  plaster,  is  as  follows:  Lay  a  broad  strip 
on  each  side  of  the  cut  half  an  inch  apart,  and  extending  beyond  the 
wound  at  each  end.  Stick  these  strips  firmly  in  place,  except  about 
a  quarter  of  an  inch  of  the  inner  margins,  which  are  left  loose  for  the 
present.  With  needle  and  thread  lace  the  strips  (deep  stitches,  so 
they'll  not  pull  out)  so  as  to  draw  the  edges  of  the  wound  together, 
and  then  stick  the  inner  margins  down,  not  covering  the  wound. 

Sewing  a  wound  should  be  avoided  by  inexperienced  persons, 
unless  it  is  really  necessary,  as  in  the  case  of  a  foot  almost  severed 
by  an  axe  cut.  If  an  ordinary  needle  and  thread  must  be  used, 
sterilize  them  by  soaking  in  a  boiling  solution  of  salt  and  water.  (It 
is  here  assumed  that  no  better  antiseptic  agents  are  available.  Sugar 
and  water,  or  vinegar  will  do  in  a  pinch.)  Do  not  sew  continuously 
over  and  over,  but  make  a  deep  stitch  and  snip  off  the  thread,  leaving 
enough  at  each  end  to  tie  with  by  and  by.  Repeat  this  at  proper 
intervals,  until  enough  stitches  have  been  taken;  then,  go  back  and 
tie  them,  one  after  another,  with  surgeon's  knot.  Such  sewing  is  easy 
to  remove  when  the  proper  time  comes,  say  within  about  six  days. 

Dressing,  An  inflammation  of  wounds,  suppuration,  and  blood 
poisoning,  are  due  to  living  germs,  and  to  nothing  else.  These  germs 
are  not  born  in  the  wound,  but  enter  from  the  outside.  We  may  as 
well  say  that  they  are  present  everywhere.  To  prevent  their  entrance 
is  much  easier  than  to  kill  them  once  they  have  gained  foothold 
The  only  guarantee  of  a  wound  healing  nicely  is  to  make  it  antiseptic 
— that  is  to  say,  surgically  clean.  That  means  sterilizing  everything 
used  about  the  wound  (by  heat,  if  you  have  no  antiseptics),  not  trust- 
ing that  anything  is  germ  free  because  it  looks  clean.  The  micro- 
organisms that  cause  inflammation  of  a  wound,  fever,  putrefaction, 
cannot  be  seen  with  the  eye,  and  they  may  lurk  anywhere. 

Do  not  use  a  mere  bandage  directly  on  an  open  wound.  First, 
cover  the  injury  with  a  compress  (soft  pad,  made  by  folding  a  strip 
of  cloth  in  several  layers);  then  bandage.  Unless  you  have  a  first 
aid    packet,    or    are    otherwise    provided    with    sterilized    dressings    or 


CARE  OF  THE  HEALTH  AND  FIRST  AID  TO  139 
THE  SICK  AND  INJURED 

antiseptics,  hold  the  material  of  the  compress  over  a  clear  fire  until 
it  is  fairly  scorched;  then  let  it  cool.  A  little  charring  of  the  surface 
will  do  no  harm;  in  fact  charcoal  is  itself  a  good  application  to  the 
surface  of  a  wound.  Of  course  the  compress  is  to  be  renewed  every 
time  the  wound  is  dressed. 

NOTE. 

The  only  way  to  learn  how  to  use  bandages,  slings  and  splints; 
how  to  make  tourniquets,  and  how  to  handle  fractures,  is  to  have 
someone  who  thoroughly  understands  these  things  show  you  in  per- 
son how  to  do  them  and  then  for  you  to  do  them  yourself.  It  is, 
therefore,  suggested  that  such  instruction  be  received  from  some  non- 
commissioned officer  of  the  Hospital  CoroR 


140  CHAPTER  Xm 

CHAPTER  XIII 
INTRENCHMENTS(i) 

Lying  Trench. — When  intrenching  under  fire,  cover  is  first  se- 
cured in  the  lying  position,  each  man  scooping  out  a  depression  for 
his  body  and  throwing  the  earth  to  the  front.  Such  a  trench  affords 
limited  protection  against  rifle  fire  and  less  against  shrapnel.  Soldiers 
should  be  taught  to  construct  such  trenches  as  rapidly  as  possible, 
avoiding  all  neatness  which  takes  time,  having  in  view  only  the  rapid 
construction  of  a  row  of  pits. 

Sitting  Trench. — If  time  permits,  the  original  excavation  may  be 
enlarged  and  deepened  until  it  is  possible  to  assume  a  sitting  position, 
with  the  legs  crossed  and  the  shoulder  to  the  parapet.  In  such  a  posi- 
tion a  man  presents  a  smaller  target  to  shrapnel  bullets  than  in  the 
lying  position  and  can  fire  more  comfortably  and  with  less  exposure 
than  in  the  kneeling  position. 

Standing  Trench. — From  the  sitting  trench  the  excavation  may  be 
continued  until  a  standing  position  is  possible. 

Classification  of  Trenches: 

Trenches  may  be  classified  into  fire  trenches,  cover  trenches  and 
communicating  trenches,  the  first-named  being  occupied  by  the  firing  line, 
the  second  by  the  supports,  and  the  last  by  troops  passing  between  the 
first  and  second. 

(a)     Fire  trenches: 

The  lessons  learned  from  the  Russo-Japanese  War  have  resulted 
in  the  discarding  of  the  old-fashioned  wide  and  shallow  kneeling 
trenches.  The  simplest  form  of  Hre  trench  is  deep  and  narrow  and  has 
a  flat  concealed  parapet,  as  shown  in  Fig.  1.  In  ordinary  soil,  and  on 
a  basis  of  two  reliefs  and  tasks  of  5  feet,  it  can  be  constructed  in  about 
two  hours  with  intrenching  tools.  This  trench  affords  fair  cover  for 
troops  subjected  to  artillery  fire,  but  not  actually  firing. 

(*) Works  consulted  in  the  preparation  of  this  chapter:  Infantry  Drill  Regula- 
tions (1911),  the  Field  Service  Regulations  (1910),  "Applied  Principles  of  Field 
Fortifications  for  Line  Officers,"  by  Woodruff^.  The  last-named  book  is  recommended 
to  those  wishing  to  go  into  a  full,  detailed  study  of  field  fortifications. 


INTRENCHMENTS 


141 


When  it  is  probable  that  time  will  permit  elaboration,  the  simple 
trench  should  be  planned  with  a  view  to  developing  it  ultimately  into 
more  complete  forms,  as  shown  in  Figs.  2  and  3. 

In  very  difficult  soil,  if  the  time  is  short,  it  may  be  necessary  to 
dig  a  wider,  shallower  trench  with  a  higher  parapet. 


I  foot  command 


Foothold 


Planks  or pokianc 


bnj2h  bid  before  any 
C^herworkocrFig/-^ 
ChmberrTiiKd  after  confletiL 
onFigi 


Fig2>. 


Pockets  may  be  e^ca- 
voted  for mmunition  ^ 

Noaimpet-Msk  the  earth 
Fig  A. 


' necessary  excatate 
for  feet  wnen 


SQUAD  TRENCH 


TRA 
\Efi5a. 


SQUAD  TRENCH 


Fig.5. 


TRA 
\ERS£\     SQUAD  TRENCH 


PASSAGE 


A  Trench  Without  Parapet. — Where  the  excavated  earth  is  easily 
removed,  a  fire  trench  without  parapet,  as  shown  in  Fig.  4,  may  be  the 
one  best  suited  to  the  soil  and  other  conditions  affecting  the  choice  of 
profile.  The  enemy's  infantry,  as  well  as  his  artillery,  will  generally 
have  great  difficulty  in  seeing  this  trench. 

It  must  be  remembered  that  the  type  profiles  given  are  not  at 
all  rigid  and  that  they  should  be  modified  to  suit  the  ground. 

Head  Cover  is  very  desirable;  without  it  a  heavy  fire  of  musketry 
and  shrapnel  would  lessen  the  fire  effect  of  the  men  manning  the 
parapet.  However,  care  should  be  taken  to  make  the  head  cover  in- 
visible— it  should  blend  into  the  parapet.    Head  cover  may  be  obtained 


142  CHAPTER  XIII. 

by  notching  or  loopholing  the  top  of  the  parapet.  Loopholes  should 
be  3  to  3H  feet,  center  to  center,  and  means  should  be  taken  to  prevent 
the  enemy  from  seeing  light  through  the  loophole;  otherwise  he  will 
wait  for  the  light  to  be  obscured,  when  he  will  fire,  knowing  there  is 
then  a  man's  head  behind  the  loophole.  A  background  must,  there- 
fore, be  provided  or  a  removable  screen  arranged  so  that  there  will 
be  no  difference  in  the  appearance  of  the  loophole. 

When  head  cover  is  not  considered  advisable,  sand  bags  may  be 
stored  in  the  trenches  and  when  the  firing  begins  from  the  trench, 
each  soldier  lays  a  sand  bag  upon  the  parapet,  practically  parallel  to 
the  direction  of  the  line  of  fire. 

Overhead  Cover  should  be  provided,  time  permitting.  It  usually 
consists  of  a  platform  of  planks,  poles  or  brushwood,  covered  with 
earth.  When  poles  or  brushwood  is  used  a  layer  of  sods,  straw  or 
grain  sacks  should  be  placed  on  the  platform  to  prevent  the  earth  fram 
sifting  through.  The  thickness  of  the  earth  will  depend  upon  the  kind 
of  fire  against  which  protection  is  sought.  A  thickness  of  6  or  8  inches 
will  afford  protection  against  shrapnel. 

Lookouts. — To  enable  the  garrison  of  a  trench  to  get  the  greatest 
amount  of  comfort  and  rest,  a  lookout  should  be  constructed  and  a 
sentinel  stationed  therein.  . 

The  simplest  form  would  consist  of  two  sandbags  placed  on  the 
parapet  and  splayed  so  as  to  give  the  required  view,  and  carefully  con- 
cealed. 

Better  forms  may  be  constructed,  with  one  side  resting  on  the 
berm  by  using  short  uprights  with  overhead  cover,  a  slit  on  all  sides 
being  provided  for  observation. 

Location. — There  are  two  things  to  be  considered  in  locating 
trenches:  (1)  The  tactical  situation,  and  (2)  the  nature  of  the  ground. 
The  first  consideration  requires  that  the  trenches  be  so  located  as  to 
give  the  best  field  of  fire.  Locating  near  the  base  of  hills  possesses 
the  advantage  of  horizontal  fire,  but,  as  a  rule,  it  is  difficult  to  support 
trenches  so  located  and  to  retreat  therefrom  in  case  of  necessity. 
While  location  near  the  crest  of  hills — on  the  "military  crest" — does 
not  possess  the  advantage  of  horizontal  fire,  it  is  easier  to  support 
trenches  so  located  and  to  retreat  therefrom.  Depending  upon  circum- 
stances, there  are  times  when  it  will  be  better  to  intrench  near  the  base 
of  hills  and  there  are  other  times  when  it  will  be  better  to  intrench  on 


INTRENCHMENTS  143 

the  "military  crest",  which  is  always  in  front  of  the  natural  crest. 
The  construction  of  trenches  along  the  "military  crest"  does  not  give 
any  "dead  space" — that  is,  any  space  to  the  front  that  can  not  be 
reached  by  the  fire  of  the  men  in  the  trenches.  To  locate  the  trace  of 
the  trenches,  lie  on  the  ground  at  intervals  and  select  the  best  field  of 
fire  consistent  with  the  requirements  of  the  situation. 

With  regard  to  the  nature  of  the  ground,  trenches  should,  if 
practicable,  be  so  located  as  to  avoid  stony  ground,  because  of  the 
difficult  work  entailed  and  of  the  danger  of  flying  fragments,  should 
the  parapet  be  struck  by  an  artillery  projectile. 

Trenches  should  be  laid  out  in  company  lengths,  if  possible,  and 
adjoining  trenches  should  afford  each  other  mutual  support.  The 
flanks  and  important  gaps  in  the  line  should  be  protected  by  fire 
trenches  echeloned  in  rear. 

Clearing  the  Foreground. — Time  permitting,  it  is  very  important 
that  the  ground  in  front  of  the  trenches  should  be  cleared  of  brush- 
wood, high  grass  and  everything  else  that  might  screen  the  enemy. 

Concealment  of  Trenches. — The  location  of  the  trenches  should 
be  disguised  by  covering  the  side  toward  the  enemy  with  grass, 
branches,  leaves,  etc. 

Obstacles. — It  is  sometimes  desirable  to  place  obstacles  in  front 
of  trenches,  so  as  to  obstruct  the  advance  of  the  enemy,  break  up  his 
formation  and  detain  him  under  the  fire  of  the  men  in  the  trenches. 
The  obstacles  should  be  placed  at  such  a  distance  from  the  parapet 
that  shots  directed  against  it  would  not  seriously  injure  them.  They 
should  be  established  from  90  to  100  yards  from  the  parapet  and  never 
less  than  60  yards.  They  should  be  concealed  from  the  view  of  the 
enemy,  so  that  they  may  come  upon  them  as  a  surprise.  Care  must  be 
taken  that  the  obstacles  can  not  be  easily  removed  and  that  they  shall 
not  afford  any  shelter  to  the  enemy. 

A  number  of  articles  might  be  used  as  obstacles — for  instance 
harrows,  ploughs,  rough  wood  in  any  form,  such  as  roots  and  stumps. 

Abatis  consists  of  branches  of  felled  trees  about  IS  feet  long, 
placed  preferably  in  several  rows,  the  branches  of  one  row  overlapping 
the  butts  of  the  next  row  in  front,  with  the  branches  sharpened  and 
interlaced  and  directed  towards  the  enemy,  with  their  butts  secured  to 
the  ground  by  forks,  wire  or  by  logs  laid  over  the  butts.     An  abatis 


144 


CHAPTER  XIII. 


should  be  at  least  5  feet  high.     If  the  trees  are  too  large,  use  their 
branches  instead. 

Wire  Entanglements  are  the  most  generally  useful  of  all 
obstacles. 

The  low  entanglement  is  made  of  stakes  about  i8  inches  above  the 
ground,  in  rows  about  6  feet  apart,  the  stakes  in  each  row  being  op- 
posite the  intervals  in  the  adjoining  row.  The  wire  is  wound  around 
the  tops  of  the  stakes  and  stapled  and  passed  loosly  from  one  stake 
to  the  next.  Low  entanglements  should  be  covered  with  brush,  grass, 
etc. 

In  the  high  entanglement  the  stakes  are  about  4  feet  above  the 
ground,  in  ro'ws  from  6  to  8  feet  apart.  The  wire  is  run  from  the  top 
of  each  stake  to  the  bottom  of  the  other  stakes.  When  two  or  more 
wires  cross,  they  should  be  tied  together.  Barbed  wire  is  the  more 
difficult  to  string  but  is  the  better  when  done.  The  most  practical 
form  results  from  the  use  of  barbed  wire  for  the  horizontal  strands 
and  smooth  wire  for  the  rest. 

(b)  Cover  Trenches. — Where  natural  cover  is  not  available  for 
the  support,  each  fire  trench  should  have  artificial  cover  in  rear  for 
its  support — either  a  cover  trench  of  its  own  or  one  in  common  with  an 
adjoining  fire  trench. 

The  cover  trench  is  simple  and  rectangular  in  profile.  Conceal- 
ment is  most  important,  but  when  impossible,  the  trench  should  have 
substantial  overhead  cover.  It  is  generally  concealed  by  the  contour 
of  the  ground  or  by  natural  features. 

Cover  trenches  should  be  made  as  comfortable  as  possible.  It  will 
often  be  advisable  to  make  them  extensive  enough  to  provide  cooking 
and  resting  facilities  for  the  garrisons  of  the  corresponding  fire 
trenches. 


Abatis. 


INTRENCHMENTS  145 

(c)  Communicating  Trenches. — Where  natural,  covered  com- 
munication is  impracticable,  it  will  be  necessary  to  connect  the  fire 
trenches  with  their  corresponding  cover  trenches  by  means  of  com- 
municating trenches,  which  are  generally  rectangular  in  profile,  deep  and 
narrow.    They  are  traversed  or  zigzagged  to  escape  enfilade. 

Returns  or  pockets  should  be  provided  for  use  as  latrines,  store- 
rooms, dressing  stations,  passing  points  for  troops,  etc. 

Cover  from  observation  while  passing  through  the  trench  may 
insure  against  loss  as  effectively  as  material  cover  from  the  enemy's 
fire. 

Communicating  Ways,  naturally  or  artificially  screened  from  the 
enemy's  view,  sometimes  provide  sufficient  cover  for  the  passage  of 
troops,  thus  obviating  the  necessity  for  the  construction  of  communi- 
cating trenches. 

In  general,  any  device  which  will  permit  unobserved  communica- 
tion will  suffice.  For  example,  a  way  or  trail  may  be  marked  which 
will  afford  concealed  communication,  or  a  path  may  be  cut  through 
brush  or  wood,  or  brush,  corn,  etc.,  may  be  set  in  the  ground  toward 
the  enemy. 

Drainage. — The  drainage  of  trenches  that  are  to  be  occupied 
longer  than  a  day  is  a  most  important  matter,  since  the  trenches  may 
be  so  flooded  by  storms  as  to  become  untenable.  The  drainage  prob- 
lem is  often  a  difficult  one.  It  is  sometimes  necessary  to  resort  to 
pumping.  Seepage  pits  will  often  answer  the  purpose.  Generally  a 
narrow  trench  leading  to  low  ground  will  suffice. 

Provision  should  be  made  to  cut  off  all  surface  drainage  from 
the  trenches. 

Dummy  Trenches,  to  deceive  the  enemy,  are  sometimes  of  great 
value.  If  the  lay  of  the  ground  permits,  it  is  better  to  locate  them  be- 
hind and  above  the  occupied  trenches.  They  must  be  placed  at  such 
distance  from  the  real  trenches  as  not  to  bring  the  latter  within  the 
fire  which  the  former  may  attract.  Frequently  one  may  find  a  plow 
nearby.  By  running  a  furrow  and  imperfectly  concealing  it  the  appear- 
ance of  a  true  trench  is  created. 

The  Infantry  Drill  Regulations  gives  the  following  as  the  best 
order  of  procedure  when  it  is  uncertain  whether  all  the  work  planned 
can  be  completed  in  time: 


146  CHAPTER  XIII. 

1.  Clearing  foreground  to  improve  the  field  of  fire  and  construc- 
tion of  fire  trench, 

2.  Head  or  overhead  cover;  concealment. 

3.  Placing  obstacles  and  recording  ranges. 

4.  Cover  trenches  for  supports  and  local  reserves. 

5.  Communicating  trenches. 

6.  Widening  and  deepening  of  trenches;  interior  conveniences. 


MISCELLANEOUS. 


147 


CHAPTER  XIV 
MISCELLANEOUS 

WEIGHTS   OF  ARTICLES   USUALLY   TAKEN    INTO   THE   FIELD 

(In  such  cases  as  overcoats,  shoes,  packed  boxes,  etc.,  the  weights  are  only  approxi- 
mate, the  average  of  several  being  taken.) 


Ammunition  rifle,  1  box  (1200  rounds) 

Cartridges  and  clips   

Bandoliers    

Box    

Bandolier  (12  clips,  60  rounds) 

Belt,  (20  clips,  100  rounds) 

Blank  Cartridges,  1  box  (1000) 

Cartridges,  clips  and  cartons . . . 

Box    

Cartridges,  (ball,  in  clips),  10 

Clip,   1    

Revolver,  Cal.  38,  10  rounds 


Axe 


Axe  helve 

Belt,  field,  complete   .... 

Cartridge  belt   

Cartridge  belt  fastener 

Suspenders    

Bayonet   

Bayonet  scabbard    . . . . 

First  Aid  pouch 

Blanket 


Box  Locker 


Empty. 


Full. 


Box,  Squad   !FSf.?.V.V. 

22x18x14  in.,  containing  8  kits), 

B-''«.G-i ^feX'iVwi: 

f  Small 

Camp  Kettle   i  Medium. . . 

I  Large 


Weight. 


lbs. 


22 
16 


Total  Weight. 


lbs. 


100 


70 


.3i 

to 
6 

1 


5 

40 

to 

48 
about 
120 

13 
49 

3 

5 
3 
3 
4 


9H 


148 


CHAPTER  XIV 


Camp  hatchet,   (with  helve)  -j  ^^^ii'//^ 


Canteen     . . 
Cot,  G.   M. 

Field  Desk 


Empty. 
Full... 


(  Empty. 
(Full... 


Field  range,  complete,  (includes  the  ") 
following:  1  pipe  guard,  2  pipe 
joints,  2  elbows,  2  bake  pans,  4 
boilers,  1  cleaver,  1  butcher  kinfe, 
3  meat  hooks,  1  burnisher,  1  but- 
cher's steel,  2  salt  shakers,  1  pep- 
per shaker,  1  meat  saw,  1  large 
dipper,  1  flour  sieve,  1  ladle,  1 
strainer  (dipper),  1  basting  spoon, 
1  flat  strainer,  1  meat  fork,  2  cake 
turners,   1  hash  machine 

Haversack,  complete. 
Haversack,  ration  bags  and  scabbard. 

Meat  can   

Knife   

Fork    

Spoon    

Hospital   Corps  knife    

Hospital  Corps  knife  scabbard 

Intrenching  tools: 

Hand  axe  with  carrier 

Pick  mattock  with  carrier    

Shovel  with  carrier   

Pliers,    wire    

Rule,  2  foot,  4  fold  

Mess  Pan  

Overcoat    


j  Without  helve . 
(With  helve.... 


Pick    

Poncho     

Revolver    

Holster    

Belt,  woven   , 

Belt  fastener    , 

Rifle  1   

Bayonet     

Gun  sling   , 

Saber    (For    enlisted    men) 

Tin  cup  

Spade    

Shoes,  Marching,  1  pair,  No.  9  F. 

Garrison,  1  pair,  No.  9  F , 

Shovel    S.   H. 

Shovel    L.    H. 

Stove,  "Sibley"   , 

Stove   pipe,   7  joints    


Weight. 


lbs. 


14 

6 

1 
3        J 


Total  Weight. 


lbs. 


2 
1 

3 
20 
70 

120 
to 

170 


400 


6 
9 

about 
4 


*  The  maximum  range  of  the  rifle  is  5,465  yds.     The  penetration  at   100  yds., 
through  white  pine  butts  1  inch  thick  (boards  1  inch  apart),  is  64.7  inches;   and  at 
500  yds.,  24.3  inches.     The  initial  velocity  is  2,700  feet  per  second. 


Weight 

Total  Weight 

lbs. 

ozs. 

lbs. 

ozs. 

Shelter    Tent    Roll.      (Consisting   of    1 
blanket,     1     suit    underwear,     1     pair 
stockings,    1    poncho,    1    hand    towel, 
1    cake   soap,    1    comb,    1    hair  brush, 
1   tooth  brush,   5   shelter  tent  pins,   1 
shelter  tent  pole,  1  shelter  tent  half., 
do      (without   pole)    

13 
12 

6 
6 

about  30 

2 

Surplus  kit  (1  pr.  drawers,  1  pr.  march- 
ing shoes,   2  pr.    stockings,    1    under- 
shirt,    1     extra    pair    shoe     laces,     1 

4 

_,  ,                              \  Emotv 

14 

Telescope  case. .    ^^^f^^ 

WEIGHTS.   DIMENSIONS   AND    CAPACITIES    OF   TENTS. 

(Specifications,  Office  Q.  M.  G.,  February,  1912) 


Kind. 


Hospital,  Regulation 


Hospitafl,  Tropical . . 


Pyramidal , 


Wall,  Regulation. . . 


Wall,  tropical, 


Common, 


Shelter  (dismounted 
troops)   2  halves. 


do     (when  used 
with  pole) 


Weight 
(complete). 


236  lbs.,  6  ozs. 

(tent  105;  fly  36; 
tent  poles  72;  18 
large  and  26  small 
pins,  23  lbs.,  6  ozs.) 

317  lbs.,  9  ozs., 

(1  tent  129;  1  fly 
54 ;  tent  poles  97  ; 
36  large  and  26 
small  pins  37  lbs., 
9   ozs.) 

171  lbs.,  10  ozs. 

(1  tent  97  lbs.,  10 
ozs.,  pole  and  tripod 
35 ;  28  large  and 
28  small  pins,  32 
lbs.,  6  ozs.,  chains, 
plates,  rings,  straps, 
6  lbs.,  10  ozs.) 


97  lbs. 

(1  tent  45;  1  fly 
16;  poles  22;  10 
large  and  17  small 
pins    14.) 


126  lbs.,  13  ozs. 

(1  tent  56;  1  fly 
17;  poles  30;  22 
large  and  18  small 
pins  23  lbs.  13  ozs.) 

52  lbs.,  12  ozs. 

(1  tent  25;  poles 
18;  pins  9H  lbs.) 


6  lbs.,  11  ozs. 

(10  pins  10  ozs.;  2 
halves  6  lbs.,  1  oz.) 

7  lbs.,  9y2  ozs. 

(10  pins  10  ozs.; 
1  pole  145^  ozs. ;  2 
halves  6  lbs.,  1  oz.) 


Dimensions. 


Length  of  ridge  14  ft 
3    in.,   height   when 
pitched  11  ft.,  width 
145^    ft.,    height    of 
wall  414  ft. 

Length  of  ridge  14^ 
ft.,  height  when 
pitched  12 ;  width 
15  ft.,  7  in.;  height 
of  wall  4  ft.,  7  ia 

Height  when  pitched 
11  ft.,  roof  16  ft 
square  at  base  and 
18  in.  square  at 
top;  wall  3  ft 
high. 


Length  of  ridge  9  ft. 
2  in. ;  height  when 
pitched  Sy2  ft. ; 
width  8  ft.,  iy2  in. ; 
height  of  wall  3^ 
ft. 


Length  of  ridge  9  ft., 
2  in. ;  height  when 
pit  ched  8^  ft.; 
width  8  ft.,  11^ 
in. ;  height  of  wall 
3M    ft. 

Length  of  ridge  6  ft., 
11  in. ;  height  when 
pitched  6  ft.,  10 
in.;  width  8  ft.,  4 
in.,  height  of  wall 
2  ft. 


Length    of    ridge 
ft.,   7   in.;   length 
of   base    6    ft., 


Capacity. 


Will    accommodate    6 

?iatients  com- 
ortably. 


do 


Will  accommodate  10 
infantrymen  c  o  m  - 
fortably,  but  may 
be  made  to  hold  20 
foot  or  17  mounted 
men. 

The  authorized  al- 
lowance for  perma- 
nent or  maneuver 
camps  is  1  for  each 
8  foot  or  mounted 
men. 

Authorized  allowance : 
1  to  captain,  1  to  2 
subalterns.    Will  ac- 
commodate 4  men — 
preferably  3. 

The  authorized  allow- 
ance for  permanent 
or  maneuver  camps 
is  1  for  each  3  men. 


do 


Will  accommodate  3 
men  comfortably. 
No  allowance  for 
enlisted  men  pre- 
scribed by  existing 
orders. 


Affords    cover    for    2 
men. 


150 


CHAPTER  XIV 


WEIGHTS,   DIMENSIONS   AND    CAPACITIES    OF   TENTS. 

(Specifications,  Office  Q.  M.  G.,  February,  1912) 


Kind 

Weight 
(complete) 

Dimensions 

Capacity 

Shelter    (mounted 
troops)  2  halves. 

do     (when  used 
with  poles 

6  lbs.,  15  ozs. 

(10    pins,     10     ozs. 

2    halves    6    lbs.,    5 

ozs. 
8  lbs.,  12  ozs. 

(10    pins     10    ozs., 

2    poles    1    lb.,    13 

ozs.,  2  halves  6  lbs., 

5   ozs. 

(    Length    of    ridge    5 
>      ft.,    5    in.,    width 
(     Sit.,  1  in. 

Aflfords    cover    for 
men. 

2 

HEATING  TENTS.  Conical  wall  and  wall  tents  are  heated  by  means  of  the 
Sibley  stove,  issued  by  the  Q.  M.  Dept.  A  tent  can  also  be  very  comfortably  heated 
by  means  of  a  small  oil  stove  (sometimes,  but  not  generally,  obtainable  from  the 
Q.  M.  Dept.) 


RATIONS. 

(February,  1912) 


Kind. 

Components  and  Kind  of  Packages. 

Net  Wt. 

Gross  Wt. 

Lbs.   1    Ozs. 

Lbs.  1  Ozs. 

Haversack  Ration 
Travel  Ration 

Emergency 

Bacon  (in  boxes)  or  canned  meat 
Hard  Bread — in  tins  packed  in  boxes. 
Coffee,  R.  &  G. — in  tins  packed  in  boxes. 
Sugar — in  double  sacks. 
Salt — in  double  sacks. 

Canned  Meats — in  tins  packed  in  boxes. 
Hard  Bread — in  tins  packed  in  boxes. 

or 
Soft  Bread — in  sacks. 
Beans — in  double  sacks. 
Tomatoes — in  cans  packed  in  boxes. 
Jam — in  cans  packed  in  boxes. 
Coflfee,  R.  &  G. — in  tins  packed  in  boxes. 
Sugar  in  double  sacks. 
Milk — in  cans  packed  in  boxes. 

1 
2 

15.7 
15.42 

8. 

3 
4 

0 

0 
2 

12 

In  finding  the  weight  of  the  Field  Ration,  bacon  has  been  considered  as  the 
meat  component. 

In  finding  the  gross  weight,  the  gross  weights  of  original  packages,  as  pur- 
chased by  the  Purchasing  Commissaries,  have  been  taken. 

CAPACITIES  OF  WAGONS 

Six-Mule    Army    Wagon,    on    good    roads,    load    should    not    exceed    4,000    pounds; 

•jii?*^'*^-?  k^  ^**'         for   average   conditions,    3,500    pounds   is    considered   a   fair 
width,  3  1-2  ft.;  ,      ,      ,,..„  ,    ,.   „^„        .  *^ 

depth,  1  3-4  ft.)  load.     Will  hold   750   rations. 

Four-Mule   Escort   Wagon  (the  standard   wagon) ,   on   good   roads,   loads   should  not 
•.fiu^^'i^i^**  f*- »  exceed  3,000  pounds;  for  average  conditions,  2,500  pounds, 

depth    1  3-4  ft  *^*^^  ^°^"  ^^^  rations. 

PACK  ANIMALS 

Under  favorable  conditions  a  pack  animal  can  carry  a  load  of  about  250 
pounds.  However,  when  long  or  hard  marches  are  to  be  made  the  load  should  not 
be  much  in  excess  of  200  pounds. 

DIMENSIONS  AND  CAPACITIES  OF  STANDARD  RAILROAD  CARS 

Day  coach — 3  men  to  2  seats,  42  to  45  men. 
Pullman  standard  sleeper — 14  or  16  sections. 


MISCELLANEOUS  151 

Tourist  sleeper — 12,  14  or  16  sections,  3  men  to  a  section. 

Freight  car  (box) — ^length,  34  to  36  feet;  capacity,  40,000  to  60,000  pounds. 

Flat  car — length,  34  to  36  feet;  width,  8  feet  6  inches. 

Gondola  or  coal  car — length,  34  to  36  feet;  width,  8  feet  5  inches. 

Palace  stock  car — length,  36  to  40  feet;  capacity,  16  to  20  head. 

Improved  stock  car — length,  36  to  40  feet;  capacity,  20  to  24  head. 

Ordinary  stock  car — length,  30  to  34  feet;  capacity,  16  to  20  head. 

ALLOWANCE  OF  WATER 

The  daily  allowance  of  water  for  a  horse  at  rest  is  about  six  gallons;  when 
at  work,  from  eight  to  twelve  gallons;  for  a  man,  one  gallon  for  all  purposes.  One 
gallon  of  fresh  water  weighs  8  1-2  pounds,  approximately  1  pint  to  1  pound. 

RATION  OF  FORAGE 

Horse — 14  lbs.  hay  and  12  lbs.  oats,  corn  or  barley. 
Mule — 14  lbs.  hay  and  9  lbs.  oats,  corn  or  barley. 

To  each  animal  3  lbs.  of  bran  may  be  issued  in  lieu  of  that  quantity  of  grain. 


152 


CHAPTER  XIV 


USEFUL  ARTICLES  OF  FIELD  EQUIPMENT. 

Any  of  the  following  articles,  which  are  very  useful  and  which 
add  greatly  to  the  comfort  of  camp  life,  can  be  obtained  from  Meyer's 
Military  Shop,  1231  Pennsylvania  Avenue,  Washington,  D.  C. 


Folding  Camp  Chair 

Size  folded,  3  feet  long  by  3  inches  square.     Weight,  6  pounds, 
pounds.     Price,  $1.50. 


Will  support  300 


Folding  Camp  Table 

Top  2  feet  3  inches  wide  and  3  feet  long.     Size,  folded,  3  feet  long  by  5  x  7  inches. 
Weight,  18  lbs.     Will  support  300  pounds.     Price,  $3.30. 


MISCELLANEOUS 


153 


Camp  Stool 

Folds  IYt.   inches  square,   2  feet  long; 
weight,    2    pounds.      Will    support    300 


pounds. 


Price,   35    cts. 


Wash  Stand  (Rubber  Folding) 

Folds    2    inches    square,    3    feet    long; 
weight,  2  pounds. 

Price,  $1. 


SIZt«tttS4TC?X2'» 


Attach  to  tent  pole. 

'Shur-Foot''  Folding  Camp 
Table 


Price,   %1 


Sleeping  Hood 

Weight,   3   ounces. 
Price,  $1.50. 


154 


CHAPTER  XIV 

Bath  Tubs 


Open 


Packed. 
Rubber,  Diameter,   16  inches.      Price  $.5. 


Open 


Folded,  Double 
Canvas,  Diameter,  30  inches.     Price, 


MISCELLANEOUS 


155 


Open 


Water  Pail,  No.  i 

3  gallons.     Weight,  8  ounces. 
Price,  50  cts. 


Folded,  Double 

Wash  Basin,  No.  i 
Price,  $1. 


Open 


Wash  Basin,  No.  2 

Capacity,  1  gallon.     Weight,  7  ounces. 
Price,  50  cts. 


Folded,   Double 

Water  Pail,  No.  2 

6  quarts,  $1. 
10  quarts,  $1.50 


156 


CHAPTER  XIV 


Compass,  No.  i 

Price,  $1,25   and  $1.50. 


Compass,  No.  2 

Price,  $1.50. 


Compass,  No.  3 

Pric^.$l.SO. 


Match  Box 

Price,   so  cts. 


MISCELLANEOUS 


157 


Gold  Medal  Cot 

Cot  alone   (wt.    17   lbs.),  $3.50.     With  mosquito  bar  frame  and  mosquito  bar,  $6.25. 


ya^ait. 


Folded 


(jptn 

Telescope  Cot 

Weight,    16   lbs..    Price,    $3.35. 


Ready  for  Use. 


Camp  Candlesticks 

Makes  Two  Candlesticks 


Prepared  for  Closing. 
Price,  $1   per  Set. 


Closed. 


158 


CHAPTER  XIV 


4 

I 


Map  Case 

Price,  $2. 


MISCELLANEOUS 


159 


Folded. 

Folding  Lantern 

(Sides   of  mica.      Will   not   blow   out.) 
Aluminum  witH  steel  frame,  weight  9  oz.,  $2.25. 


Open. 


Acetylene  Lamps 
No.  1. 
Small  lamp,  weight,  4  oz.,  .$1. 
Hand  lamp,  weight,    10   oz.,  $2. 
Carbide  for  same,  2^  lbs.,  25  cts. 


No.  2. 
Price,  $3.50;  with  dark  lantern  shut- 
ter, $4.50. 


160 


CHAPTER  XIV 


Watch  Bracelet 

Price,    so   cts.,    75    cts.    and   $1,   depending   upon   size   of   watch.      (State    diameter   of 
watch  when   ordering). 


i 


!4J 


Web  Tent  Clothes  Hanger 

Fits  any  size  or  shape  pole 50  cts. 


Safety  Ax 

Price,  $1.50. 


Combination  Knife 

$1.50. 


MISCELLANEOUS 


161 


Clothes  Hanger 

Each  hanger  has  five  hooks. 
Price,    35    cts. 


Order 

by 
Number 

Diam. 

Length. 

Weight. 

Price 
with 

Handles. 

No.    1 
No.   2 
No.   3 
No.   4 
No.   5 

9  ins. 
12  ins. 
IS  ins. 
18  ins. 
21  ins. 

24  ins. 
36  ins. 
36  ins. 
36  ins. 
36  ins. 

2      lbs. 
2^  lbs. 
3^  lbs. 
4      lbs. 
4H  lbs. 

$1.30 
1.80 
2.15 
2.35 
2.75 

Duffle  Bag 

(Waterproof). 


162 


CHAPTER  XIV 


HOISKWIFK 
Price,  75  cts. 


Wall  Pockets 

Price,   $1.50. 


Pkeston  Mess  Kit 

Consists  of  canteen,  frying  pan,  stew 
pan,  plate,  knife,  fork  and  spoon.  Size 
9J4x6x4  inches.     Price,  $6. 


MISCELLANEOUS 


163 


Camp  Combination 


It   is  at   the   same   time 
ing    Bag,    a    Camp     Bed, 
and    Blanket,    a    Camp 
and  a   Canvas   Carry-all. 


It  is  made  of  heavy  12  oz.  Army  Duck 
either  lined  or  unlined.  It  is  also  made  with 
a  double  bottom  open  at  each  end  so  it  can 
be  stuffed  with  any  suitable  dr>'  substance 
as  a  mattress. 


When  used  with  a  cot  the  Camp  Combination 
is  an  ideal  Camp  Bed.  It  is  unsurpassed  as  a 
Camp  Hammock. 


Price,  $6. 


164  CHAPTER  XIV 


OTHER  BOOKS  BY  THE  SAME  AUTHOR 

Any  of  the  books  named  can  be  gotten  from — 

The  U.  S.  Infantry  Association,  Washington,  D.  C, 
The  U.  S.  Cavalry  Association,  Fort  Leavenworth,  Kans. 
The  Post  Exchange,  Fort  Wm.  McKinley,  P.  I. 


Officers'  Manual,  5th  Edition,  Revised  and  Enlarged.  (Consists 
of  Manual  proper  and  Supplement).  Price,  $2.50,  postpaid.  The  first 
hook  of  its  kind  ever  published,  being  a  handy,  convenient  compilation  of 
"Customs  of  the  Service"  and  other  matters  of  a  practical,  worth- 
knowing  nature. 

PARTIAL  TABLE  OF  CONTENTS: 
Suggestions  to  Officers  Just  Appointed;  How  to  Succeed  in  The 
Army;  The  Organization  of  The  Army;  The  Militia  of  the  United 
States;  Relation  of  the  Military  to  the  Civil;  The  Post  Adjutant;  The 
Post  Quartermaster;  The  Post  Commissary;  The  Post  Recruiting 
Officer;  The  Post  Exchange  Officer;  The  Post  Prison  Officer;  Artillery 
District  and  Post  Ordnance  Officers;  The  Post  Engineer  Officer;  The 
Post  Signal  Officer;  The  Company;  Paper-Work  in  the  Army;  Dis- 
cipline; Aides-de-Camp;  Post  Administration;  "Customs  of  the  Serv- 
ice;" Field  Service;  The  Post  Athletic  Officer;  The  Post  Range  Offi- 
cer; Officer  in  Command  of  the  Machine  Gun  Platoon;  The  Summary 
Court;  Inspector  of  Small-Arms  Practice;  The  Surveying  Officer;  Mili- 
tary Attaches;  The  Educational  System  of  the  Army;  Professional 
Study;  Esprit  de  Corps;  Employment  of  the  Regular  Army  in  Peace 
and  War;  The  Use  of  the  Army  for  Relief  Purposes  in  Public  Cata- 
strophes; Riot  Duty;  Appointment,  Promotion  and  Retirement  of  Offi- 
cers; Model  Proceedings  of  Boards,  Model  Forms  of  Depositions,  etc. 

Noncommissioned  Officers'  Manual.  Price  $1.50,  postpaid.  A  lib- 
eral discount  on  lots  of  ten  or  more  copies.  The  SOUL  of  this  book  con- 
sists of  the  condensed  and  collated  experiences  of  over  fifty  (SO)  old 
and  experienced  noncommissioned  officers. 

PARTIAL  TABLE  OF  CONTENTS: 
The   Importance  of  the   Position  of  Noncommissioned   Officer; 
Discipline;  The  Usual  Duties  of  All  Noncommissioned  Officers;  Paper- 


MISCELLANEOUS  165 

Work;  Military  Courtesy;  Military  Deportment  and  Appearance; 
Forms  of  Spee<:h;  Guard  Duty;  Security  and  Information;  Field  Ser- 
vice; Rifle  Trenches;  Care  of  Health  and  First  Aid  to  the  Sick  and 
Wounded;  Military  Map  Reading;  Military  Sketching;  "Customs  of  the 
Service." 

Privates*  Manual.  Price  50  cents,  postpaid.  A  liberal  discount  on 
lots  of  ten  or  more  copies. 

PARTIAL  TABLE  OF  CONTENTS: 
Military  Courtesy;  Military  Deportment  and  Appearance;  Care 
of  Clothing,  Arms  and  Equipment;  Forms  of  Speech;  Guard  Duty; 
Care  of  the  Health  and  First  Aid  to  Sick  and  Injured;  Field  Service 
and  Individual  Cooking;  The  Use,  Description  and  Management  of 
the  Rifle. 

Applied  Minor  Tactics  (Including  Map  Problems  and  the  War 
Game);  Map  Reading;  Map  Sketching.  Price,  $1.50,  postpaid.  Simpli- 
fied for  Beginners,  Especially  Adapted  to  the  Instruction  of  Noncom- 
missioned Officers  and  Privates  in  Their  Duties  in  Campaign. 

Riot  Duty.    50  cents  postpaid.    A  liberal  discount  on  quantity. 
PARTIAL  TABLE  OF  CONTENTS: 

The  Legal  Side:  When  the  Regular  Army  and  when  the  Militia 
may  be  ordered  out  for  Riot  Duty;  Civil  Control  of  Troops — The 
Seizure,  Use,  and  Destruction  of  Private  Property — Firing  on  Riot- 
ers— Arresting  Rioters  in  Private  Houses — Disposition  of  Persons 
Arrested — Arrest  of  Officers  and  Enlisted  Men  While  on  Riot  Duty — 
Writ  of  Habeas  Corpus,  etc.,  etc. 

The  Tactical  Side:  Assembling  of  Militia  Organizations — Leaving  the 
Armory — Marching  to  the  Scene  of  Trouble — Dispersing  or  Attacking 
a  Mob — Attack  and  Defense  of  Houses  and  Barricades — Defense  of 
Railway  Stations,  Freight  Depots,  Rolling  Stock  and  Tracks,  etc.,  etc. 

The  Moss-Dalton  Company  Records.  (Adapted  to  the  use  of 
organizations  of  all  arms.)  Designed  by  Captain  James  A.  Moss,  24th 
U.  S.  Infantry,  and  Captain  Harry  F.  Dalton,  Quartermaster's  De- 
partment. 

A  set  of  modern  up-to-date  books  embodying  modern  ideas  in 
record  keeping. 


166  CHAPTER  XIV 

They  reduce  the  weight,  bulk  and  work  by  over  75  per  cent. 

The  Set. 

(All  of  uniform  size,  4^  x  S%  inches). 

1.  Delinquency  Record.  5.    Individual  Responsibility  of  en- 

2.  Muster  and  Pay  Roll  Data.  listed  men. 

3.  Council  Book.  6.    Property  Responsibility  of  or- 

4.  Record  of  Clothing  Inspection.  ganization  commander. 

Total  weight,  2j/^  lbs. ;  bulk,  93  inches.    There  is  also  supplied  a  Prop- 
erty Book  for  Post  Quartermasters). 

Prices. 
Individual  books,  $1.00;  per  set  (6),  with  75  leaves  per  book, 
$4.80;  extra  leaves  75  cents  per  hundred;  individual  covers  with  rings, 
60  cents  per  set,  and  perforator,  50  cents  (for  those  who  wish  to  keep 
Descriptive  Lists,  Summary  Court  Records  and  other  records  in  Moss- 
Dalton  covers). 


ORDER  FOR  MEYER'S  MILITARY  SHOP 

1231  Pennsylvania  Ave.  N.  W. 
WASHINGTON,  D.  C. 

Please  Ship  Me  The  Articles  I  Have  Checked. 


Name .  . , 
Address 


Ship  to 


(Shipment  will  be  made  to  any  place  designated). 


LIST  OF  ARTICLES  OF  FIELD  EQUIPMENTS 

;J^"Full  description  of  any  articles  will  be  sent  on  request. 


ARTICLES 


Price 


Carry  to 
this  col- 
umn prices 
of  articles 
desired 


Acetylene  Lamp  No.    1 


Acetylene  Lamp  No.   2    

Basin,  folding  canvas,  capacity   1  gallon,  weight  7  oz. .  .  J 

Bath   Tub,    canvas 

Bath   tub,    rubber    

Bedding  roll   (L^.   S.   Army  pattern)    

Boots,  rubber,  medium  weight,  elastic  tops  to  reach  to 

the  waist    weight  3^  lbs 

Bromo-Seltzer,   headaches   and  sea-sickness    


Buckets,  folding  canvas,  capacity  3  gallons,  weight  8  oz, 
Duplex   folding   canvas   buckets   with   steel    frame, 
capacity  ten  quarts,  weight  1J4  lbs 

Camphenol,    an   excellent   antiseptic   for   dressing   cuts 

and    wounds    

Camp   Chair,  folding  Gold  Medal  make,  weight  six  lbs 

Camp    Stool     

Camp  Table,  gold  medal  folding  duplex,  size  folded 
3x5x7,  weight   18  lbs 

Candlesticks,    folding,   per   set    

Camp  Combination — canvas,  can  be  used  for  a  sleep- 
ing bag,  camp  bed,  mattress,  blanket  or  ham- 
mock,  12  oz..  Army  duck    

Cascarets,  for  Constipation,  six  tablets    

Candles,  for  folding  lanterns,  per  dozen     

Clothes  hanger,  made  of  steel  wire,  has  five  hooks   . . .  . 

Clothing  roll   (U.   S.  Army  pattern)    

Comb    


Compass,   No.    1    -j 

Compass,   No.  2    

Compass,   No.   3    

Cot,  Gold  Medal  folding  Army  Standard,  weight  17  lbs 

Cot,    Gold   Medal,   with   mosquito   bar   frame   and   mos- 
quito bar 

Cot,   Steinfield,  Telescope,  weight   Id  lbs 

Dispatch   case    

Duffle  bag  (for  prices,  see  page  161)    

Field  Glasses    

Flask,   Whiskey,   metal    

Folding    camp    table    

"Shur-Fdot"  folding  camp  table   

Fountain    Pen,    Boston   non-leakable,    can   be   carried   ir 
any   pocket,   in   any  position   and   will   not   leak.  . 

Gauze,  sterilized,   one  yard    

Hair  Brush,  small  size    

Hatchet,  safety  guard    

Housewife,   containing  scissors,  safety  pins,  toilet  pins, 
needles,   threads,   buttons,   etc 

Ink,   put  up  in  wooden  tube    

Lamp,  electric  pocket  lamp,  weight,  7  oz 

Lantern,   folding  to  be  used  with   candles,   aluminum, 

'  weight  9  oz.,    , 

Tin,  weight   16  oz 

Listerine,   per   bottle    


1.00 
2.00 
3.50 
4.50 
.50 
9.00 
5.00 
7.00 

7.50 
.10 
.25 
.50 
.50 

1.50 

.10 
1.50 
.35 

3.30 
1.00 


6.00 

.10 

.20 

.35 

4.00 

.25 

1.25 

1.50 

1.50 

1.50 

3.50 

6.25 
3.35 
8.00 

15.00 
4.50 
3.30 
2.00 

2.50 

.15 

1.50 

1.50 

.75 

.25 

1.25 

2.25 
1.50 

.25 


How 

many! 


ARTICLES 


Amount  brought  forward   

Map   Case,   leather    r 

Match  Case,  waterproof  metal 

Mattress,  made  of  high  grade  rubber  with  removable 
and  washable  slip,  size  6'  3  x  3,  weight  11  lbs... 

Medicine  Case,  containing  six  vials,  weight  7  oz 

Case  fitted  with  5  vials,  scissors,  tweezers,  ointment 
pot,  plaster,  bandages,  absorbent  cotton,  court 
plaster,  silk,  needle  and  safety  pins,  weight  23  oz. 

Mirror,  weight  IYt.   oz.,  slips  in  morocco  case    

Mosquito   Bar,  per  pair    

Head  Net,  made  of  fine  English  netting  and  worn  com- 
fortable with  any  wide  brim  hat,  weight  lYz   oz. .  , 

Night  Cap,  wool,  knitted,  covering  head  and  neck  com- 
pletely with  the  exception  of  the  eyes,  weight 
5    oz 

Note  Book,  leather  cover   

Rubber  Overshoes,  send  size  of  shoes    

Pad,    scratch 

Pencil,   indelible    

Pencil,  lead  with  rubber  end   

Pencil,  one  end  red  and  the  other  end  blue 

Pillow,  air  pillow,  size  11  x  16,  khaki  cover,  weight 
Ya    lbs 

Pistol,  automatic,  calibre  45,  weight  33  1-3  oz 

Ammunition,  per  100 

Pills,   opium,  one  grain  per  dozen    

Plaster,  zinc  oxide,  one  yard,  Yz"  wide   

One  yard,   1"  wide 

Pocket  Knife,  combination  knife,  two  blades,  cork- 
screw, screw-driver,  wire  extra,  weight  7  oz . . . . 

Poncho,  federal  cloth,  weight  about  4  lbs 

Preston   Mess   Kit    

Oil  Stove,  one  burner,  weight  about  4  lbs 

Same  fitted  in  case  with  a  can  for  alcohol,  size 
9  X  9  X  51^    

Rope,  Ya"  thick,  20'  long,  made  of  the  finest  flax,  will 
not  kink  or  twist,  very  light  in  weight   

Safety  Ax 

Safety  Pins,  large,  each 
Small  size,  per  dozen 

Sal   Hepatica 

Shipping  Tags,  per  dozen 

Shirts,  olive  drab  regulation  coat  style,  all  wool 
Khaki  color  summer  shirts 

Shoe  laces,  tan,  per  pair 

Sleeping   hood 

Slicker,   federal   make 

Soap,  bath  Colgate's 

Soap,   toilet.   Pears" 

Soap  Box,  metal 

Socks    (Dutch) 

Sodium,  for  hives  and  itching  of  the  skin,    Y^   lb 

Sponge,   small 
Large 

Squibb's   Mixture,   per   ounce 

Talcum    Powder 

Thermos   Bottle,    pints 
Quarts 

Toilet  Case,  fine  to  hang  in  the  tent,  holds  brush,  soap 
comb,  etc.,   rubber  lined,    satin   cover,   each    . . . 

Toilet   Paper,   per  package 

Trunk  locker   

Wall  pockets    

Wash  basin.  No.  1    

Wash  basin.  No.  2 

Washstand   (rubber  folding)    

Watch,    Insrersoll    

Ingersoll 

Ingersoll    

Watch    Bracelet    ■{ 


Water  pail,  No.  1    

Water  pail.  No.  2 

Web  tent  clothes  hanger 
Whisk   Broom    


27.00 
1.15 


5.00 

1.65 

1.50 

.05 

.20 

.25 

.10 

3.00 

1.00 

.05 

1.50 

7.50 

.10 

.25 

.50 

1.50 

.15 

.25 

1.00 

.10 

.25 

2.50 

3.50 

2.00 

.10 

7.00 

1.50 

1.00 

.50 

1.00 

1.00 

1.50 

2.00 

.50 

1.00 

.75 

.50 

1.00 

1.50 

.50 

.25 


Total,  $. 


YC  0iV4U 


336659 


4 


» 


